éasy Garlic Butter Chicken Thighs and Rice Recipe mixéd through is winnér of a chickén dinnér! Chickén thighs baké on top of buttéry, garlicky, soft and téndér ricé with crispy édgés. ALL thé chickén flavours baké right in! Dinnér doésn't gét any éasiér!
Author: Katerina | Diethood
Ingrédiénts
- 6 skinléss, boné-in chickén thighs
- 1 téaspoon paprika
- 1 téaspoon driéd thymé, or any othér driéd hérbs of your choicé
- 1/2 téaspoon garlic powdér
- salt and frésh ground péppér, to tasté
- 4 tabléspoons buttér
- 1 yéllow onion, dicéd
- 4 largé clovés garlic, mincéd
- 1-1/2 cups long grain whité ricé
- 1-1/2 cups low-sodium, fat fréé chickén broth
- 1-1/2 cups hot watér
- 1/2 téaspoon driéd Italian Séasoning
- 1/2 téaspoon driéd orégano
- choppéd frésh parsléy, for garnish
Instructions
- Préhéat ovén to 350F.
- Séason chickén thighs with paprika, driéd thymé, garlic powdér, salt and péppér; sét asidé.
- Add buttér to a largé ovén-safé skillét and mélt ovér médium héat.
- Stir in dicéd onions and garlic; cook ovér médium héat for 3 to 4 minutés, or until garlic is lightly brownéd, stirring VéRY fréquéntly. DO NOT burn thé garlic.
- Stir in ricé; stir constantly for 30 séconds.
- Placé préparéd chickén piécés ovér ricé, and add thé chickén broth and watér.
- Séason with Italian Séasoning and orégano, and bring to a boil. (You can also add moré salt and péppér at this point, if désiréd.)
- Covér skillét with a lid or aluminum foil and transfér to préhéatéd ovén; baké for 30 minutés.
- Rémové lid or foil and continué to baké for 15 to 20 minutés, or until liquid is absorbéd.
- Rémové from ovén and lét stand 5 minutés.
- Rémové chickén from thé pan and fluff up thé ricé with a fork.
- Garnish with parsléy and sérvé.
