A family meal full of zingy flavor made in one pan. Set it in the middle of the table and let everyone serve themselves. Even the most posh eaters devour this one.
One-pan Lemon Garlic Chicken and Rice
What you need:
2 pounds boneless skinless chicken thighs
1/2 onion, diced
4 cloves garlic, finely chopped
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 large juicy lemon
1/3 cup chopped fresh parsley
Flake sea salt
What to do:
1. Prep Chicken and Lemon: Liberally salt and pepper chicken thighs. Cut lemon in half and cut one of the halves into 4 rounds.
2. Cook Chicken: Place a large skillet with a tight fitting lid over medium-high heat. Add 1 tablespoon olive oil. Add chicken and brown all pieces on both sides (about 2 minutes per side). Note: You are not cooking chicken all the way through. Remove from skillet to a plate.
3. Finish Chicken and Rice: To the same skillet, add 1 teaspoon olive oil, garlic, onions, rice and a dash each of salt and pepper. Cook, stirring, 1 minute. Add chicken broth. Nestle chicken thighs back in the pan. Add lemon slices into pan and squeeze the juice of the other half lemon over. Reduce heat to medium-low. Cover and cook for 15 minutes or until liquid is absorbed.
To Serve: Garnish with chopped parsley and serve straight from the skillet the way God intended.
Cook along with Libbie as she makes the recipe.