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<blockquote data-quote="moreluck" data-source="post: 732028" data-attributes="member: 1246">Easy Chicken Thighs and Rice One Pot Meal I1¼ hours | 20 min prepSERVES 6<ul>
<li data-xf-list-type="ul">2 cups chicken stock</li>
<li data-xf-list-type="ul">1 cup uncooked white rice</li>
<li data-xf-list-type="ul">3 tablespoons butter</li>
<li data-xf-list-type="ul">1 onion, chopped</li>
<li data-xf-list-type="ul">2-3 stalks celery, chopped</li>
<li data-xf-list-type="ul">1 lb fresh asparagus, cut into 2-3 inch pieces</li>
<li data-xf-list-type="ul">6 bone-in chicken thighs</li>
<li data-xf-list-type="ul">1 teaspoon Italian herb seasoning</li>
<li data-xf-list-type="ul">Salt and pepper</li>
<li data-xf-list-type="ul">Paprika</li>
</ul>
<ol>
<li data-xf-list-type="ol">Preheat oven to 350 degrees. Grease a 13 x 9 inch pan or casserole. Remove skin and excess fat from the chicken thighs. Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and continue to saute for a couple more minutes. Deglaze pan with 2 cups of &quot;Kitchen Basics&quot; chicken stock. Add Italian Seasoning, salt and pepper. Stirr in 1 cup of long grain white rice, and pour all into the prepared pan. Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 732028, member: 1246"] [B]Easy Chicken Thighs and Rice One Pot Meal [/B] I1¼ hours | 20 min prep SERVES 6 [LIST] [*]2 cups chicken stock [*]1 cup uncooked [COLOR=#000000]white rice[/COLOR] [*]3 tablespoons [COLOR=#000000]butter[/COLOR] [*]1 [COLOR=#000000]onion[/COLOR], chopped [*]2-3 stalks [COLOR=#000000]celery[/COLOR], chopped [*]1 lb fresh [COLOR=#000000]asparagus[/COLOR], cut into 2-3 inch pieces [*]6 bone-in [COLOR=#000000]chicken thighs[/COLOR] [*]1 teaspoon Italian herb seasoning [*]Salt and pepper [*][COLOR=#000000]Paprika[/COLOR] [/LIST] [LIST=1] [*]Preheat oven to 350 degrees. Grease a 13 x 9 inch pan or casserole. Remove skin and excess fat from the chicken thighs. Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and continue to saute for a couple more minutes. Deglaze pan with 2 cups of "Kitchen Basics" chicken stock. Add Italian Seasoning, salt and pepper. Stirr in 1 cup of long grain white rice, and pour all into the prepared pan. Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes. [/LIST] [/QUOTE]

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