Skillet roasted chicken and rice pilaf

Serves 2

  1. 1-1/4 cup broth
  2. 1/2 cup long-grain rice
  3. 4 5-7oz bone-in thighs
  4. 1 onion
  5. 2 cloves garlic
  6. 1/4tsp thyme
  7. 4tb white wine
  8. 2tb parsley
  • Microwave 3/4 cup broth with rice for 6-8 minutes, or until most of the liquid has been absorbed.
  • Meanwhile, sear chicken for 5 minutes per side. Set aside.
  • Cook onion for 5 minutes. Add 5-6 for 1 minute. Deglaze with remaining broth and wine. Add rice, bring to a simmer, add chicken, cover and roast at 350 degrees for 25 minutes.
  • Set chicken aside and cover with foil. Fluff rice and cover for 10 minutes. Add parsley and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s