You know, sometimes you want to make something for dinner that doesn’t take a lot of time and fuss. You want something that doesn’t require a lot of prep time or a lot of dishes and utensils to make it. You know…. something you can throw in a skillet and put on top of the stove and then go turn on some music and read a few chapters in your favorite book. But not so fast there….you still want a hearty dish that is comforting and full of all the delicious flavors as if you had cooked it all day. I got it. This is it. Takes only a few minutes to get it started and then you can walk away and forget it. Go get that book ready.
Pan-Roasted Chicken Thighs and Rice
6-8 boneless, skinless chicken thighs
1 cup flour for dredging
Salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons of butter
1 small onion, chopped
4 cloves garlic, minced
1 cup uncooked white rice
2 1/4 cup chicken stock
Pat the chicken with paper towels to remove moisture. Season both sides with salt and pepper. Add flour to a shallow dish then season liberally with seasoned salt and pepper. Dredge each chicken thigh into the seasoned flour, tapping off any excess, then place onto a plate.
Heat extra virgin olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and sauté until the skin has browned on both sides…..about 2-3 minutes per side. Thighs do not need to be cooked through as they will continue cooking later. Transfer chicken to a plate and set aside.
Add the onion and garlic and sauté until just tender. Add the chicken stock to the same skillet and heat on medium high. Stir in the uncooked rice.
Using a wooden spoon, scrape the brown bits from the bottom of the skillet to blend in with the rice mixture. Bring mixture to a boil and then reduce heat to simmer.
Place the chicken on top of the rice mixture, cover with lid and let cook an additional 40 to 45 minutes or until chicken is done, rice is tender and liquid is absorbed.
Sprinkle with additional parsley and serve.
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