Ingredients:
1 1/2 cups long grain white rice, uncooked
1 1/2 cups chicken broth
1 1/4 cups water
1 onion, chopped
2 garlic cloves, minced
2 tbsp butter, melted
4 chicken thighs, skin on, bone in
1 tsp paprika
1 tsp dried thyme
1 tsp onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 350°F (180°C).
Spread the uncooked rice evenly in a 9×13 inch baking dish.
In a small saucepan, heat the butter over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
Pour the chicken broth and water into the saucepan, bring to a simmer.
Pour the broth mixture over the rice in the baking dish.
Season the chicken thighs with paprika, thyme, onion powder, salt, and pepper. Place them skin-side up on top of the rice.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
Garnish with fresh parsley and serve hot.
Prep Time: 10 mins | Cooking Time: 50 mins | Total Time: 1 hour
Kcal: Approx. 500 per serving | Servings: 4
