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This is a very simple, quick, and tasty recipe and a special treat for all of you chicken thigh lovers out there!
Ingredients
- 2 cubes chicken bouillon
- 1 tablespoon water
- 1 cup uncooked white rice
- 1 onion, chopped
- ¼ cup butter, softened
- 6 chicken thighs
- 1 teaspoon Italian-style seasoning
- 2 cups water
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
Step 2
Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9×13-inch baking dish.
Step 3
Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.
Tips
Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 394 | |
| % Daily Value * | |
| Total Fat22g | 29% |
| Saturated Fat9g | 45% |
| Cholesterol100mg | 33% |
| Sodium514mg | 22% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein19g | |
| Vitamin C4mg | 19% |
| Calcium28mg | 2% |
| Iron3mg | 14% |
| Potassium248mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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