Easy Chicken Thighs and Rice One Pot Meal

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 inch pan or casserole.
  • Remove skin and excess fat from the chicken thighs.
  • Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
  • Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
  • Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
  • Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
  • Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.
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