Baked Chicken and Rice

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cups uncooked white rice
• 4 cups chicken broth, warmed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1Preheat the oven to 375°F, then grease a 9x13-inch baking dish with a small amount of olive oil.
2. 2Sauté the chopped onions and minced garlic in olive oil over medium heat until they are softened and translucent.
3. 3Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. 4Add the rice to the skillet, stirring to coat the rice with oil and mix with the chicken and onions, then cook for 1-2 minutes.
5. 5In a large bowl, whisk together the warmed chicken broth, dried thyme, salt, and pepper, then pour the mixture over the rice and chicken in the skillet.
6. 6Transfer the mixture to the prepared baking dish, cover with aluminum foil, and bake for 35 minutes.
7. 7Remove the foil and continue baking for an additional 10-15 minutes, or until the liquid is absorbed and the top layer of rice is lightly toasted.
8. 8Remove the dish from the oven and let it rest for a few minutes before serving hot, garnished with chopped fresh herbs if desired.

Goes well with

• Grilled Asparagus72 kcal
  Lemon Pepper
• Grilled Portobello120 kcal
  Earth Sweet

Nutrition per serving