Thighs on Rice Recipe

Ingredients

• 2 cubes chicken bouillon
• 1 tablespoon water
• 1 cup uncooked white rice
• 1 onion, chopped
• cup butter, softened
• 2 cups water
• 6 chicken thighs
• 1 teaspoon Italian-style seasoning

Directions

1. Preheat your oven to 350F (175C).
2. In a small bowl, dissolve the chicken bouillon cubes in 1 tablespoon of water.
3. In a medium bowl, combine the uncooked rice, chopped onion, and softened butter.
4. Pour in the bouillon mixture and the 2 cups of water. Mix everything thoroughly.
5. Transfer the rice mixture into a 9x13-inch baking dish and spread it out evenly.
6. Place the chicken thighs on top of the rice mixture and sprinkle with Italian seasoning.
7. Cover the baking dish with foil and bake in the preheated oven for 35 to 45 minutes, depending on the size of the chicken thighs. The chicken should be cooked through and the juices should run clear.

Tips

For best results, use smaller chicken thighs. If desired, you can parboil the chicken before baking and remove 2 cups of water from the pot for a more flavorful base.

Nutrition Facts (per serving)