Summer is pretty much over but I am still enjoying the fruits and herbs from my summer garden. My husband and I just harvested the last of the pears from our tree while the basil, thyme and bay leaves are still holding on despite all the rain and cooler weather we are having. I have been using a lot of the herbs in my cooking these last few days. This simple thyme chicken with rice dish is no exception. It uses thyme as well as onions, salt and pepper to flavor this awesome dish. Furthermore, this recipe has a short list of easily accessible ingredients. It is simple, easy to make and delicious. It’s simplicity at its best. I will definitely be making this chicken and rice dish again and again. Enjoy!
Thyme Chicken with Rice
- 4 bone-in-skin-on chicken thighs or drumsticks
- Salt and pepper
- 1 tbsp vegetable oil or more as needed
- 2 onions thinly sliced
- 2 cups sodium-reduced chicken broth
- 1 cup basmati or any long grain rice rinsed
- 1 tbsp finely chopped fresh thyme
- Season chicken pieces with salt and pepper.
- In a Dutch oven or large heavy-bottomed saucepan, heat the oil over medium-high heat. Cook chicken, turning occasionally, until golden, about 6 to 7 minutes. Transfer to a plate.
- Using the same pan and adding more oil as needed, cook onions over medium-high heat, stirring, until golden, about 3 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits. Bring to a boil
- Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes before serving.