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Best Damn Chicken Thighs and Brown Rice


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  • Author: RecipeTeacher
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

This wonderful one-pan dinner of juicy, tender chicken thighs with seasoned brown rice is sure to be a hit with everyone. An excellent addition to your dinner rotation. 


Ingredients

  • 4 bone-in chicken thighs with skin
  • 1 cup long grain brown rice
  • 1 ¼ cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon vegetable or olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Juice of ½ a lemon
  • ½ teaspoon ground black pepper
  • 1 clove minced garlic
  • 1/2 chopped medium onion
  • Chopped parsley to garnish                                                                                                                                                                                                                                                                                                                                                                       

Instructions

  1. Mix lemon juice, thyme, salt, pepper, paprika and garlic powder.  Season the chicken thighs with the mixture, making sure they are coated on all sides.
  2. Heat the oil in a large pot or sauté pan over medium heat.  Once oil is heated add chicken thighs, skin side down. Sear for 2-3 minutes then flip and sear the other side for 2-3 minutes. Remove the chicken from the pot and set it aside.
  3. Add the butter and onion to the same pot or pan that you used to sear the chicken.  Sauté the onions for about 5 minutes or until translucent, then add the garlic and sauté for an additional minute.
  4. Pour ¼ cup of chicken broth into the pot.  Scrape the bottom to get any browned bits that might be stuck.  Add the rice to the pot. Pour in remaining broth and place the chicken thighs on top. Season with additional salt and pepper if desired.
  5. Bring the broth to a simmer at medium-low heat and cover with a lid.  Cook on medium-low for 20-22 minutes.  At the end of the cook time, the rice should be fluffy and the liquid should be almost entirely absorbed.
  6. Remove chicken and let rice sit for 5 minutes with the lid removed to continue to absorb liquid.
  7. Optional Step: Place chicken under broiler for 5 minutes to crisp the skin.
  8. Transfer the chicken and rice to serving plates and garnish with parsley. Serve and enjoy!
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American