When Don was growing up, this was one of his favorite dishes that his dad cooked. I’ve put my spin on it, of course, and it’s still as delicious as ever.
Any time I can cook dinner in one pot, I’m pretty happy.
- 2 1/2 lbs boneless, skinless chicken thighs
- Extra virgin olive oil, generous amount
- Italian seasoning, generous amount
- Granulated garlic powder (generous amount) or 2 cloves chopped garlic
- Salt and pepper
- 2 cups water
- 2 TBSP butter
- 1/2 tsp salt
- 1 1/2 cups brown rice
- Mix the chicken and the next 4 ingredients together. I used a large enameled cast iron dutch oven, and let the chicken marinate for an hour (if you want to marinate longer, set in fridge).
- Remove chicken to a plate. Heat the marinade that's left in pot on medium high. Add oil, if you don't have enough to cover the bottom of the pot.
- Brown chicken (in batches) on both sides. Just set aside the pieces, as you remove them. Turn the pot off. Reserve any juices on plate.
- Heat oven to 375.
- In a small pan, heat water, butter, and salt together.
- Heat the pot the chicken was cooked in, on medium, and add rice. Stir in heated water mixture, and remove brown bits from bottom of pot.
- Add chicken pieces back to pot, and any drippings from the plates. Cover pot, place in heated oven, and bake for 1 hour.
- For added treat, serve with roasted tomatoes on top. Follow sauce directions in Baked Spaghetti Sauce.