Ingredients
- 4 cups chicken broth
- 5 chicken thighs skin and bone on
- 4 cloves garlic minced
- 2 cups long grain white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
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Preheat your oven to 350 degrees and add the chicken broth to a large pot and bring to a boil.
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In a deep 9×13 baking dish add the chicken skin side up to the pan then add the rice around it.
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Season with the garlic, salt, pepper, oregano and basil and pour over the chicken broth.
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Cover with foil and bake for 30 minutes, then uncover and bake for an additional 25-30 minutes until golden brown and cooked through.
Source: dinnerthendessert.com
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