Easy Chicken Rice

Easy Chicken Rice

4 boneless, skinless chicken thighs
1 cup Basmati or Jasmine rice
1 cup chicken or vegetable stock
1/2 stick butter
Salt and pepper to taste

Heat oven to 350
Grease a casserole dish with some of the butter.
Add the rice to the dish; lay the chicken thighs in a single layer on the rice.
Salt and pepper the thighs.
Pour the stock over all.
Dot the top with the remaining butter (if desired).
Cover the casserole dish with foil and bake for 1 to 1 & 1/2 hours or until the rice absorbs the liquid and the chicken is cooked through. If there is still some liquid after the time is up, remove the foil and continue baking for another 20 minutes or so.

Modification:
Trader Joes (my favorite store!) has frozen grilled peppers and onions. Add a half bag to the top of the rice before adding the chicken. As this adds a bit more liquid your rice will be a tiny bit softer.

Many similar recipes call for canned or dried soup mix which (in my opinion) adds entirely too much sodium. This recipe allows you to control the sodium and fat level.

Can be reheated. Choose the medium level or Reheat option of your microwave to prevent the chicken from getting tough and dry.
Yum rating 4.5/5