Description

Make a one skillet dish that the whole family will love. It has chicken, rice, vegetables, lots of seasonings and a bit of fresh lemon juice. Serve with a salad and some crusty bread.

Ingredients

• 4 bone-in, skin on chicken thighs
• homemade chicken stock as directed in recipe, or store bought
• 8 c. water
• 2 celery stalks, cut in 2 pieces
• 1 onion, quartered
• 2 carrots, each cut in 2 pieces
• ¼ c. fresh parsley
• 1 t. salt
• Rice Pilaf:
• 2 medium carrots, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 c. uncooked rice
• 1½ c. chicken stock
• zest and juice of 1 lemon (about 2 T.)
• 1 t. thyme
• 1 t. oregano
• salt, to taste
• freshly ground black pepper, to taste
• garlic powder
• paprika
• 1 lemon, for garnish, optional

Steps

1. Homemade Chicken Stock:
2. Place chicken thighs in a large pot; fill with water to cover the chicken; season with salt. Add chopped onion, celery, carrots, and parsley. Cover; bring to a boil; boil chicken for 15 minutes. Move chicken to a plate/platter; strain the chicken stock and use for later. (If you decide to use store-bought chicken stock, you don’t need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.)
3. Preheat oven to 350 degrees.