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Shopping List:
2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.