Directions
- 1Give chicken thighs a lipo and season them well with 1/4 cup green seasoning, 1.5 tbsp Queen Marie’s seasoning, 1 tsp poultry seasoning, 1 tbsp garlic powder, and 1 tbsp smoked paprika.
- 2Let the seasoned chicken sit at room temperature for about 20 minutes.
- 3In a 10-inch cast iron skillet, heat grape seed oil until hot. Add chicken thighs, skin side down (if using skin-on thighs), and sear without touching for 2–3 minutes.
- 4Flip the chicken thighs and cook for 2 more minutes on the bottom. Remove chicken and set aside, reserving the juices.
- 5In the same skillet, scrape up the bits of flavor from the bottom with a wooden spoon.
- 6Add 1 tbsp butter to the skillet and continue to scrape up all the flavorful bits.
- 7Add 1.5 cups of rice to the skillet, along with 1 tsp turmeric powder, 1 tsp poultry seasoning, and 1 tsp garlic powder. Stir well to combine.
- 8Add 1 cup of fresh broccoli.
- 9Pour in the mixture of 1 can cream of chicken and 2.5 cups chicken broth. Stir gently.
- 10Bring the mixture to a boil and add the chicken back to the skillet. Cover and cook at 400°F for 15 minutes.
- 11Remove chicken from skillet. Add 1/2 cup mild cheddar cheese, 1/2 cup sharp cheddar cheese and 1/4 cup mozzarella cheese to the rice. Stir gently to combine.
- 12Return chicken to the skillet. Top with additional cheese if desired. Bake uncovered at 400°F for 10 more minutes.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup fresh broccoli
- 1.5 cups long grain white rice
- 1 can cream of chicken
- 2.5 cups chicken broth
- 1 tbsp salted butter
- 1 tsp roasted chicken bouillon base
- 0.25 cup green seasoning
- 1.5 tbsp Queen Marie’s “I put that on everything” seasoning
- 1 tsp poultry seasoning
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp turmeric powder
- 0.5 cup mild cheddar cheese
- 0.5 cup sharp cheddar cheese
- 0.25 cup mozzarella cheese
- 1 tbsp parsley
- 2 tbsp grape seed oil
Equipment
10-inch cast iron skilletbowlwhiskwooden spoon
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