Easy One-Dish Chicken and Rice

Submitted by Air Force Mama

"So simple and easy."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 6 -8 bone in chicken thighs (depends on the size of the thighs)
• 1 onion, chopped
• 2 tablespoons butter
• 1 1⁄2 cups uncooked white rice (I use jasmine rice)
• 1 1⁄2 cups hot chicken broth (or stock)
• 1 1⁄4 cups hot water
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1⁄2 teaspoon pepper

• Gravy

• 2 (7/8 ounce) packets chicken gravy (I use McCormick)
• 1 (1/4 ounce) packet Anjou pear, sodium free beef bouillon packet (I use HERB-OX)

directions

1. Preheat oven to 350 degrees.
2. Place butter and onions in a large casserole dish. Place in oven for 15 minutes to soften the onions.
3. Mix together the salt, garlic powder and pepper and season the chicken thighs.
4. Remove onions from oven and stir in the rice.
5. Mix together very hot chicken broth (stock) and very hot water (it is very important these are HOT).
6. Pour the chicken broth mixture over the rice.
7. Place the chicken thighs over the rice. Cover with foil and bake for 30 minutes.
8. Remove foil and spray chicken thighs with cooking spray so they can crisp up. Continue to bake for an additional 20 minutes.
9. Mix the chicken gravy packets and beef packet into 2 cups of water. Place in a saucepan over high heat and cook until thickened.
10. Remove chicken from oven and let rest for 5 minutes. Serve chicken and rice with gravy and add some steam veggies as a side. Enjoy.