Thighs on Rice

Thighs on Rice

222

"This is a VERY simple, quick and tasty recipe, and a special treat for all of you thigh lovers out there in 'Chickenland'! (Note: Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot)."

Ingredients

{{adjustedServings}} servings 394 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish.
  3. Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).
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Reviews

222
  1. 281 Ratings

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This is an easy way to cook thighs. It is the kind of recipe you can adjust easily to your own taste, so I like it. I'm going to say what I did to put out a few more ideas to people who might ...

I gave it a four after doing a few things other reviewers posted. I heated the butter, buillion, water, onion, and minced garlic just until butter melts, then poured this over the rice. I didn...

I took advantage of some previous suggestions and used skinless thighes, only ONE bouillon cube, cut back on the butter and increased the cooking time to 55 minutes. Then I added 1/2 cup white ...