Thyme Chicken with Rice
Succulent chicken thighs simmered with fragrant thyme and sweet onions create a comforting one-pot meal, paired beautifully with fluffy basmati rice.
Servings 4 servings
Calories 400kcal
Ingredients
- 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
Instructions
- 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.
Notes
Recipe source: Canadian Living Magazine: September 2016
Nutrition
Calories: 400kcal | Carbohydrates: 40g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 300mg | Fiber: 1g | Sugar: 2g