One Pot Chicken & Rice
2 lbs chicken thighs
1 yellow onion, diced
1 Tbsp garlic, minced
1 1/2 cup rice
3 Tbsp lemon pepper
1 Tbsp paprika
1 Tbsp olive oil
4 Tbsp butter
1/4 cup white wine
32 oz chicken broth
1 1/2 cup milk
salt and pepper to taste
1 cup Parmesan
1/4 cup fresh parsley
3-4 sprigs fresh thyme
Preheat oven to 350 degrees. Combine lemon pepper,
paprika and 1 tsp garlic in a small bowl. In a large
oven-proof pot, heat olive oil on medium-high heat.
Season both sides of the chicken and place in the pot
skin side down and cook for 3-4 minutes on each side
(or until browned). Remove chicken from the pot and
set aside. Add 2 Tbsp butter, onion and remaining garlic
to the pot and cook till translucent. Add rice and stir till
it becomes translucent. Pour in the wine and continue
to cook till it has evaporated. stir in broth and 1 cup of
milk and bring to a simmer. Place chicken back in the pot,
cover and bake for 30 minutes removing lid after 20.
Remove chicken from the pot to serving dish and add
remaining 2 Tbsp of butter, Parmesan, 1/2 cup milk and
parsley to the rice and combine. Serve immediately.
