READY IN: 1hr 15minsYIELD: 6

INGREDIENTS

  • 6 -8 bone in chicken thighs (depends on the size of the thighs)
  • 1onion, chopped
  • 2tablespoonsbutter
  • 1 12 cups uncooked white rice (I use jasmine rice)
  • 1 12 cupshot chicken broth (or stock)
  • 1 14 cupshot water
  • 1tablespoonsalt
  • 1tablespoongarlic powder
  • 12 teaspoonpepper
  • Gravy
  • 2 (7/8ounce) packets chicken gravy (I use McCormick)
  • 1 (1/4ounce) packet Anjou pear, sodium free beef bouillon packet(I use HERB-OX)
  • NUTRITION INFO

    Serving Size: 1 (287) g

    Servings Per Recipe:6

    Calories: 433.1

    Calories from Fat 173 g 40 %

    Total Fat 19.3 g 29 %

    Saturated Fat 6.7 g 33 %

    Cholesterol 89.3 mg 29 %

    Sodium 1497.7 mg 62 %

    Total Carbohydrate41.5 g 13 %

    Dietary Fiber 1.8 g 7 %

    Sugars 1.1 g 4 %

    Protein 21.3 g 42 %

    DIRECTIONS

  • Preheat oven to 350 degrees.
  • Place butter and onions in a large casserole dish.Place in oven for 15 minutes to soften the onions.
  • Mix together the salt, garlic powder and pepper and season the chicken thighs.
  • Remove onions from oven and stir in the rice.
  • Mix together very hot chicken broth (stock) and very hot water (it is very important these are HOT).
  • Pour the chicken broth mixture over the rice.
  • Place the chicken thighs over the rice.Cover with foil and bake for 30 minutes.
  • Remove foil and spray chicken thighs with cooking spray so they can crisp up.Continue to bake for an additional 20 minutes.
  • Mix the chicken gravy packets and beef packet into 2 cups of water. Place in a saucepan over high heat and cook until thickened.
  • Remove chicken from oven and let rest for 5 minutes.Serve chicken and rice with gravy and add some steam veggies as a side. Enjoy.
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