prep time
5 min

cook time
15 min

servings
-

WHAT YOU'LL NEED


Minute Rice® Basmati Rice
2 pouches (each box comes with 4 pouches)
6 to 8		chicken thighs with skin, deboned
2 tablespoons		avocado oil or your favorite cooking oil
1/2		oinion diced
1		bell pepper, diced
2		cloves garlic, minced
1/4 cup		slivered almonds
1 teaspoon		oregano
1 teaspoon		basil
		juice from 1 lemon (plus extra to squeeze on top before serving)
2 cups		chicken broth (we use our homemade chicken bone broth)
1/2 cup		white wine (substitute with extra chicken broth if you don’t have white wine)

INSTRUCTIONS

Step 1: Preheat oven to 400°F.

Step 2: Heat a frying pan (we like our cast iron frying pans but you can use any oven proof frying pan) over high heat. Add your avocado oil (or other cooking oil) and brown your chicken thighs on both sides. Approximately 2 minutes per side. Remove chicken from pan and set on a plate leaving chicken juices and oil in pan.

Step 3: Add onions and sauté for 1 minute, add bell peppers and sauté for 1 minute, add garlic, almonds, rice and spices and sauté for 1 minute. Add white wine and sauté for 1 minute.

Step 4: Add chicken broth and place chicken thighs, skin side up on top of rice. Bring to a simmer on your stovetop then transfer to the oven.

Step 5: Cook for 12-15 minutes. Remove when the liquid has been absorbed into the rice and the rice is cooked through.

Note: Serve with a side salad, steamed broccoli, a crudite platter or your favorite veggies!