Chicken and Rice

Chicken and Rice

2 Servings, 13 SP per Serving

1 1/4 Cup Chicken Broth

1/2 Cup Brown Rice

Salt & Pepper

2 5 oz Chicken Thighs

1 Tsp Vegetable Oil

1 Small Onion

2 Garlic Cloves

3/4 Tsp Fresh Thyme or 1/8 Tsp Dried Thyme

1/4 Cup Dry White Wine

2 Tbsp Fresh Parsley

  • Heat oven to 350 degrees. Combine 3/4 cup broth, rice, and 1/4 tsp salt in bowl. Cover and microwave until rice is softened and most of the liquid is absorbed.
  • Season chicken thighs with salt and pepper, heat oil in an oven safe saucepan and brown chicken on both sides. Transfer chicken to plate.
  • Pour fat from saucepan leaving 1 tsp of fat. Add onion and 1/4 tsp of salt and cook until slightly brown. Stir in garlic and thyme and cook for about 1 minute. Add 1/2 cup of broth and wine. Add rice and bring to a simmer.
  • Place chicken on top of rice and bake until rice is cooked through and chicken measures 175 degrees.
  • Top with parsley and salt and pepper and serve.
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