Directions
- 1Season the chicken thighs with Santa Cruz Paleo blend 2, or a mixture of sea salt, black pepper, garlic powder, paprika, and rosemary.
- 2Heat a cast iron pan on high heat and add some ghee or olive oil.
- 3Sear the chicken thighs skin-side down for approximately five minutes until nice and brown and crispy, but not cooked all the way through.
- 4Remove the seared chicken thighs from the pan and place them on a plate.
- 5Dice a few cloves of garlic and about half of an onion.
- 6Add the diced onion and garlic to the cast iron pan and cook them down for about 3 to 5 minutes, adding a little bit of salt.
- 7Measure out one cup of rice.
- 8Juice one lemon into a measuring cup.
- 9Measure out two cups of chicken broth into the same measuring cup with the lemon juice.
- 10Once the onion is translucent and the garlic is cooked, pour the broth mixture and the rice into the pan and turn the heat up to medium.
- 11While the mixture is coming to a simmer, add a little bit of fresh chopped parsley.
- 12Reduce the heat to low.
- 13Place the seared chicken thighs back into the pan with the rice and broth.
- 14Cover the pan and bake in a preheated oven at 350°F (175°C) for 35 minutes.
- 15Once out of the oven, top with a little more parsley and lemon to finish it off.
Ingredients
- 4 bone-in chicken thighs skin-on
- 1 lemon
- 1 yellow onion
- 2 cloves garlic mashed
- 3 tbsp Santa Cruz Paleo Blend 2
- sea salt
- black pepper
- garlic powder
- paprika
- rosemary
- ghee
- 2 Tablespoons olive oil
- 1 cup white rice
- 2 cups chicken broth
- 0.5 cup chopped fresh parsley
Equipment
cast iron panovenmeasuring cupplate
Tips
- Follow the directions carefully to ensure the rice and chicken cook properly and aren't mushy.
- Cover the pan when baking in the oven for even cooking.
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