Jackie Wilson Asheeke
I have been into making meals in one pot. For me, the days of having different pots and pans on the stove top or in the oven as I prepare a meal, are over. I am always on the hunt for simpler and inexpensive meals.
The one in this recipe made a great dinner or my family earlier this week. I have to juggle with family members who are allergic to various things or who are picky eaters, so when I search for recipes I have to read every detail and then shop carefully, reading all ingredients on the labels.
Subscribe to allrecipes.com. You can set filters about what notices you receive in your email box daily, weekly or at whatever pace suits you (or not at all). These days, since going out to restaurants may not be affordable or advisable (if you sit inside), having family meals at night are a winner.
The recipe says that it takes 1 hour and five minutes and that’s about right. I served four people with my first attempt at this recipe. My brother in law ate two chicken thighs.
1 tablespoon olive oil
5 medium bone-in, skin-on chicken thighs
1 teaspoon lemon-pepper seasoning
1 ½ teaspoons salt, divided
½ teaspoon garlic powder, divided
2 tablespoons salted butter
1 medium onion, diced
1 ½ cups chicken stock
1 ¼ cups water
1 ½ cups long-grain white rice
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.
Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.
Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.
Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.
1037 calories; protein 81.1g 162% DV; carbohydrates 47.6g 15% DV; fat 55.2g 85% DV; cholesterol 296.5mg 99% DV; sodium 1290.6mg 52%.