Description
This dish features tender chicken thighs cooked in a flavorful broth with rice, enhanced by a fresh gremolata topping.
Ingredients
Scale
- 8 boneless, skinless chicken thighs, about 2 pounds
- 1 1/4 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small white or yellow onion, minced
- 1 1/2 cups white rice
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/3 cup finely chopped Italian parsley, about 1/2 bunch
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 small garlic clove, minced
- 1 pinch kosher salt
- 1 grind black pepper
Instructions
- Dry the chicken thighs and season with the kosher salt, garlic powder, onion powder and lots of fresh ground pepper.
- In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook 3 to 4 minutes per side, until golden brown. Remove the chicken to a plate, leaving the juices in the pan.
- Reduce the heat to medium low and add the garlic and onion. Cook for 5 minutes, until the onions are very tender, stirring occasionally.
- Stir in the broth, rice, dill and kosher salt, scraping the bottom of the pan to pick up all of the seasoning from the chicken.
- Bring to a boil, then reduce to a simmer and top with the browned chicken thighs.
- Cover with a lid and cook at a low simmer for 15 to 18 minutes until rice is tender and all of the liquid is absorbed.
- Meanwhile, in a medium bowl mix together the ingredients for the gremolata.
- Remove the heat and let stand covered for 5 minutes. Uncover and fluff the rice with a fork, then top with the gremolata and serve warm.
Notes
- For extra flavor, marinate the chicken thighs in olive oil, salt, garlic powder, and onion powder for a few hours before cooking.
- This dish pairs well with a side of steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg