Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della White Basmati Rice
- 2 boneless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tsp Salt
- 1/2 tsp pepper, to taste
- 1 tablespoons canola oil
- 1 small chopped onion
- 1 tablespoon butter
- 2 cups low sodium chicken stock
- 1/4 cup chopped green onions for garnish
Step 1
Chop green onions, on the bias, and place into a tiny bowl. Then dice your onion and place into a separate bowl.
Grab your chicken thighs, set aside. Combine smoked paprika, herb mix, onion powder, garlic powder, salt, and black pepper. Mix well.
Add half of the seasoning mix to coat the chicken thighs. Save the other half for the rice.
Step 2
Turn the stove to medium-high heat.
Add canola oil. Then add chicken thighs to the pan and sear each side for 3 minutes. Transfer the seared chicken thighs to a plate.
Use the remaining oil in the pan to sauté the chopped onions for 1 minute. Add butter to the pan and stir until melted.
Add rice to the pan and stir, toasting it for 1-2 minutes. Pour chicken stock over the rice in the pan. Add the reserved 1 tsp of spice mix to the rice skillet and stir. Place the seared chicken thighs on top of the rice skillet.
Cover the skillet with a lid.
Reduce the heat to low-medium and cook for 15-20 minutes.
Step 3
Plate your dish. Sprinkle green onions over the rice and chicken before serving. Enjoy!