minghong burlington
01 – Preparation – 20 Mins
02 – Cook: 50 mins
03 – Total: 1 hour 10 mins
4 bone-in, skin-on chicken thighs 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 2 cloves garlic, minced 1 cup long-grain white rice 2 cups chicken broth 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme Lemon wedges for serving
Ingredients
– Preheat the oven to 375 degrees Fahrenheit.
– Dry the chicken thighs using paper towels and season with salt, garlic powder, and black pepper on both sides.
– Take a large skillet and put it over medium heat; heat the olive oil. Add chicken thighs skin-side down and sauté for approximately 5 minutes or until the skin is golden and crusty. Cook the poultry for an additional 2 to 3 minutes after turning it over. Place poultry on a platter and reserve.
– Add garlic, onion, carrot, and celery in the same skillet. Cook for approximately 5 minutes, stirring intermittently, until the vegetables have softened.
– Add rice to the pan and integrate it with the vegetables by stirring. Toast the rice for two to three minutes until faintly browned.
– Stir the chicken bouillon into the dish. Bring to a boil, then reduce heat to a low temperature. Cover and simmer for 18-20 minutes, or until the rice is tender & liquid has been absorbed, or until the rice is tender and the liquid has been absorbed.
Remove the pan from the heat and mix in the parsley and thyme. Place the chicken thighs atop the cooked rice.
Bake for 20 to 25 minutes in a preheated oven or until the chicken is fully cooked and the rice is faintly brown on top.
– With lemon slices on the side, serve. Enjoy!