Chicken and Rice

 

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.