Two chicken thighs, one cup rice, purple onion, one clove garlic, bouillon cube. Brown chicken in heavy pan with lid, remove. Cook onions for a couple of minutes, scrape up chicken bits, and stir in chopped garlic for about 30 seconds, until you smell it. Add rice to hot pan and stir in for about a minute. Clear space in middle for chicken thighs. Add thighs, add chicken broth, let it come to boil on stove, put lid on, and put in 350 oven for 28-30 minutes.
With chicken deboned and stirred back in.
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