Braised Chicken Thighs with Rice

Prep: 10 min | Cook: 40 min | Yield: 4 servings

Ingredients

• 4 chicken thighs, bone in, skin on
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons black pepper
• 1 teaspoon cumin
• 1 teaspoon ground sage
• 1 teaspoon rosemary
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups water
• 1/2 cup rice
• 1 tablespoon Better than Bouillon
• Juice from 1/2 lemon
• 1/4 cup chopped parsley

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering.
2. Mix all the spices and coat chicken with them.
3. Brown chicken for 5 minutes on each side, then remove chicken to cutting board and add onion and garlic to pan drippings; cook until golden brown.
4. Add water, rice, Better than Bouillon and lemon juice.
5. When mixture boils, stir rice and then nestle chicken into rice mixture. Reduce heat to low, until mixture is just simmering. Cover and cook for 18 minutes.
6. Uncover and stir rice; add parsley. Cover and cook for an additional 12 minutes.