Tuesday, September 8, 2015

Delicious, Easy Chicken and Rice!

Ok, I admit it.  Me, the queen of "no processed", "everything from scratch", no pre-made anything...yes, occasionally I have days, like all of you, where you just want something good, on the table quickly, and you're so tired, you're tempted to drive through the nearest fast-food place and defend it with "well, the burger has some lettuce on it, so technically it's a salad."  Today was one of those days.  Up at 6am, on the road by 7:30am, back in time for the gym at 5pm, and then...looking ahead to staying up late with schoolwork and everything else that needs to get done for the day.  So after the gym, I stopped at the grocery, and made one of my favorite, easiest meals, that my husband seems to love.


4 to 6 Pre-seasoned Chicken Thighs (my grocery seasons them with Pappy's)
2 -  Cups White Rice
2 -  14.5 oz Cans Low-Sodium Chicken Broth (I like to add my own salt)
1/2 Cup Water
Salt & Pepper

Preheat oven to 375 degrees F.

Spray a 9 x 13" baking dish with cooking spray or grease with oil or butter (makes the clean-up much easier).  Put the Rice, Chicken Broth, and water in the dish and sprinkle with about a tsp of salt and 1/4 tsp pepper.  Shake gently back and forth so the rice lays evenly in the dish.

Lay the Pre-Seasoned Chicken Thighs on top of the rice, cover tightly with aluminum foil, and bake for an hour.  

It's actually ready to serve at this point, and the rice will be perfect, but I like to take the foil off, turn the oven up to 425 degrees F and bake for another half hour to crisp the skin.  If you're not eating the skin (good for you and your awesome willpower!), serve it now.

I planned to serve this with grilled asparagus but I was too tired to attempt one more thing, so serve it with whatever you like...the only thing I added was a lovely glass of Pinot Grigio (to drink with it)...and it was perfect.

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