READY IN: 1hr 15minsYIELD: 6
INGREDIENTS
6 -8 bone in chicken thighs (depends on the size of the thighs) 1onion, chopped 2tablespoonsbutter 1 1⁄2 cups uncooked white rice (I use jasmine rice) 1 1⁄2 cupshot chicken broth (or stock) 1 1⁄4 cupshot water 1tablespoonsalt 1tablespoongarlic powder 1⁄2 teaspoonpepperGravy
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.Source: Read Full Article
