This is a quick and simple chicken recipe that makes just the right amount for 2 people. It doesn’t require many ingredients and you can have it on the supper table in less than an hour. The rice turns out nice and moist, and the chicken is tender.
If your cooking for two, give this one a try; it’s really good.
Chicken and Rice for Two
- 1 1/4 cups unsalted chicken broth (divided)
- 1/2 cup long-grain white rice
- Salt and pepper
- 4 bone-in chicken thighs (excess fat removed)
- 1 teaspoon vegetable oil
- 1 small onion (chopped fine)
- 2 garlic cloves (crushed and minced)
- 1/4 teaspoon dried thyme
- 1/4 cup dry white wine (I used homemade cherry)
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350F with rack in the lower-middle position.
- in a medium microwavable bowl mix together the rice, ¾ cup chicken broth, ¼ teaspoon salt, cover and microwave for 6 to 8 minutes until liquid is absorbed; set aside.
- Pat chicken dry with paper toweling and salt and pepper to taste.
- In an ovenproof sauté pan or large skillet brown the chicken over medium-high heat on both sides; remove and set aside on a plate. Drain oil from pan reserving one tablespoon. In the same skillet cook the onion until lightly browned and soft. Add the garlic and thyme and continue cooking until fragrant. Mix in the remaining chicken broth and wine, stirring, and scraping to remove any scrapings from the bottom of the pan. Stir in the rice, bring the mixture to a simmer, and then arrange the chicken pieces on top. Cover and roast in the oven for 25 minutes or until internal temperature is reached of 175F. and rice is tender.
- Remove chicken to a serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Fluff rice with a fork, cover and let rest for 10 minutes. Mix in parsley and serve the chicken with the rice.
Adapted from Cook’s Country