Brothy Chicken and Rice

Serves 1
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Directions

  1. 1Place chicken thighs in a mixing bowl.
  2. 2Place chicken thighs in a mixing bowl.
  3. 3Place chicken thighs in a mixing bowl.
  4. 4Coat the chicken in a generous amount of olive oil.
  5. 5Coat the chicken in a generous amount of olive oil.
  6. 6Coat the chicken in a generous amount of olive oil.
  7. 7Season the chicken with Kinder's The Blend seasoning (salt, pepper, garlic).
  8. 8Season the chicken with Kinder's The Blend seasoning (salt, pepper, garlic).
  9. 9Season the chicken with Kinder's The Blend seasoning (salt, pepper, garlic).
  10. 10Add red pepper flakes for a tiny kick.
  11. 11Add red pepper flakes for a tiny kick.
  12. 12Add red pepper flakes for a tiny kick.
  13. 13Add onion granules.
  14. 14Add onion granules.
  15. 15Add onion granules.
  16. 16Add garlic powder or fresh garlic.
  17. 17Add garlic powder or fresh garlic.
  18. 18Add garlic powder or fresh garlic.
  19. 19Add smoked paprika.
  20. 20Add smoked paprika.
  21. 21Add smoked paprika.
  22. 22Add dried thyme or fresh thyme.
  23. 23Add dried thyme or fresh thyme.
  24. 24Add dried thyme or fresh thyme.
  25. 25Add rotisserie chicken seasoning.
  26. 26Add rotisserie chicken seasoning.
  27. 27Add rotisserie chicken seasoning.
  28. 28Add a little bit of salt.
  29. 29Add a little bit of salt.
  30. 30Add a little bit of salt.
  31. 31Add pepper.
  32. 32Add pepper.
  33. 33Add pepper.
  34. 34Mix the chicken thoroughly to ensure seasonings are evenly spread.
  35. 35Mix the chicken thoroughly to ensure seasonings are evenly spread.
  36. 36Mix the chicken thoroughly to ensure seasonings are evenly spread.
  37. 37Add a little more olive oil to the bottom of a baking pan.
  38. 38Add a little more olive oil to the bottom of a baking pan.
  39. 39Add a little more olive oil to the bottom of a baking pan.
  40. 40Spread the olive oil evenly in the pan.
  41. 41Spread the olive oil evenly in the pan.
  42. 42Spread the olive oil evenly in the pan.
  43. 43Place the seasoned chicken thighs into the baking pan.
  44. 44Place the seasoned chicken thighs into the baking pan.
  45. 45Place the seasoned chicken thighs into the baking pan.
  46. 46Add a pinch more salt on top of the chicken.
  47. 47Add a pinch more salt on top of the chicken.
  48. 48Add a pinch more salt on top of the chicken.
  49. 49Add a little olive oil on top of the chicken.
  50. 50Add a little olive oil on top of the chicken.
  51. 51Add a little olive oil on top of the chicken.
  52. 52Place the chicken into a preheated oven set to 425°F (218°C).
  53. 53Place the chicken into a preheated oven set to 425°F (218°C).
  54. 54Place the chicken into a preheated oven set to 425°F (218°C).
  55. 55Bake the chicken at 425°F (218°C) for the first 25 minutes.
  56. 56Bake the chicken at 425°F (218°C) for the first 25 minutes.
  57. 57Bake the chicken at 425°F (218°C) for the first 25 minutes.
  58. 58After 25 minutes, reduce the oven temperature to 400°F (204°C) for the remaining 20 minutes.
  59. 59After 25 minutes, reduce the oven temperature to 400°F (204°C) for the remaining 20 minutes.
  60. 60After 25 minutes, reduce the oven temperature to 400°F (204°C) for the remaining 20 minutes.
  61. 61Chop up some fresh garlic finely.
  62. 62Chop up some fresh garlic finely.
  63. 63Chop up some fresh garlic finely.
  64. 64Chop an onion, but it doesn't have to be as finely chopped as the garlic.
  65. 65Chop an onion, but it doesn't have to be as finely chopped as the garlic.
  66. 66Chop an onion, but it doesn't have to be as finely chopped as the garlic.
  67. 67Spread some butter out in a pan.
  68. 68Spread some butter out in a pan.
  69. 69Spread some butter out in a pan.
  70. 70Add the chopped onion to the pan and sauté until golden.
  71. 71Add the chopped onion to the pan and sauté until golden.
  72. 72Add the chopped onion to the pan and sauté until golden.
  73. 73Add the chopped garlic to the pan and sauté.
  74. 74Add the chopped garlic to the pan and sauté.
  75. 75Add the chopped garlic to the pan and sauté.
  76. 76Pour about 3/4 carton of chicken stock into the pan with the sautéed onions and garlic.
  77. 77Pour about 3/4 carton of chicken stock into the pan with the sautéed onions and garlic.
  78. 78Pour about 3/4 carton of chicken stock into the pan with the sautéed onions and garlic.
  79. 79Add a spoonful of Better Than Bouillon Roasted Chicken Base.
  80. 80Add a spoonful of Better Than Bouillon Roasted Chicken Base.
  81. 81Add a spoonful of Better Than Bouillon Roasted Chicken Base.
  82. 82Mix the bouillon into the stock.
  83. 83Mix the bouillon into the stock.
  84. 84Mix the bouillon into the stock.
  85. 85Add a dash of salt.
  86. 86Add a dash of salt.
  87. 87Add a dash of salt.
  88. 88Add a dash of pepper.
  89. 89Add a dash of pepper.
  90. 90Add a dash of pepper.
  91. 91Let the mixture come to a simmer.
  92. 92Let the mixture come to a simmer.
  93. 93Let the mixture come to a simmer.
  94. 94Add rice to the simmering broth mixture.
  95. 95Add rice to the simmering broth mixture.
  96. 96Add rice to the simmering broth mixture.
  97. 97Stir the rice into the broth.
  98. 98Stir the rice into the broth.
  99. 99Stir the rice into the broth.
  100. 100Once the chicken is done, remove it from the oven.
  101. 101Once the chicken is done, remove it from the oven.
  102. 102Once the chicken is done, remove it from the oven.
  103. 103Place the cooked chicken thighs into the rice and broth mixture.
  104. 104Place the cooked chicken thighs into the rice and broth mixture.
  105. 105Place the cooked chicken thighs into the rice and broth mixture.
  106. 106Let the chicken and rice simmer for about 5 minutes, covered.
  107. 107Let the chicken and rice simmer for about 5 minutes, covered.
  108. 108Let the chicken and rice simmer for about 5 minutes, covered.
  109. 109Serve the brothy chicken and rice.
  110. 110Serve the brothy chicken and rice.
  111. 111Serve the brothy chicken and rice.
  112. 112Optional: Add 1/4 cup of broth and some chicken juices from the baking pan to the serving bowl.
  113. 113Optional: Add 1/4 cup of broth and some chicken juices from the baking pan to the serving bowl.
  114. 114Optional: Add 1/4 cup of broth and some chicken juices from the baking pan to the serving bowl.

Ingredients

  • Chicken thighs
  • Chicken thighs
  • Chicken thighs
  • Olive oil
  • Olive oil
  • Olive oil
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • Onion granules
  • Onion granules
  • Onion granules
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Smoked paprika
  • Smoked paprika
  • Smoked paprika
  • Organic thyme
  • Organic thyme
  • Organic thyme
  • Rotisserie chicken seasoning
  • Rotisserie chicken seasoning
  • Rotisserie chicken seasoning
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Fresh garlic
  • Fresh garlic
  • Fresh garlic
  • Onion
  • Onion
  • Onion
  • Butter
  • Butter
  • Butter
  • 0.75 carton Organic chicken stock
  • 0.75 carton Organic chicken stock
  • 0.75 carton Organic chicken stock
  • 1 spoonful Better Than Bouillon Roasted Chicken Base
  • 1 spoonful Better Than Bouillon Roasted Chicken Base
  • 1 spoonful Better Than Bouillon Roasted Chicken Base
  • Rice
  • Rice
  • Rice

Equipment

Mixing bowlTongsBaking dishOvenCutting boardKnifePanWooden spoonLid

Tips

  • Ensure chicken is evenly coated with seasonings for even flavor distribution.
  • Spread olive oil evenly in the baking pan for a crispy chicken bottom.
  • Add a pinch more salt and olive oil on top of the chicken before baking for a crispy top.
  • Roast garlic can be used instead of fresh garlic for convenience.
  • If you want soupier rice, use a full carton of chicken stock instead of 3/4.
  • Be mindful of adding extra salt as many seasonings already contain it.