Thighs On Rice Food

THIGHS ON RICE

Thighs on Rice image

This is a VERY simple, quick and tasty recipe, and a special treat for all of you thigh lovers out there in 'Chickenland'! (Note: Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot).

Provided by Carol B.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 8

Ingredients

2 cubes chicken bouillon
1 tablespoon water
1 cup uncooked white rice
¼ cup butter
1 onion, chopped
2 cups water
6 chicken thighs
1 teaspoon Italian-style seasoning

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish.
Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).

Nutrition Facts : Calories 394.4 calories, Carbohydrate 28 g, Cholesterol 99.5 mg, Fat 22.3 g, Fiber 0.9 g, Protein 18.9 g, SaturatedFat 9 g, Sodium 513.5 mg, Sugar 1 g

EASY CHICKEN THIGHS AND RICE ONE POT MEAL

Easy Chicken Thighs and Rice One Pot Meal image

I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.

Provided by YankeeKat

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Steps:

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.

Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9

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