prep time
15 min
15 min
cook time
30 min
30 min
servings
4 to 6
4 to 6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 2 lb (1 kg) |
bone-in skin-on chicken thighs (about 8 small) |
|
| 1/2 tsp (2 mL) |
salt |
|
| 1/4 tsp (1 mL) |
pepper |
|
| 1 tbsp (15 mL) |
olive oil |
|
| 2 |
carrots, chopped |
|
| 2 |
golden beets, chopped |
|
| 2 tsp (10 mL) |
finely chopped fresh thyme |
|
| 1 tsp (5 mL) |
finely chopped fresh rosemary |
|
| 2 1/2 cups (625 mL) |
low-sodium chicken broth |
|
INSTRUCTIONS
| Step 1: | Preheat oven to 400˚F (200˚C). Season chicken with salt and pepper. In large Dutch oven or large, deep, ovenproof skillet, heat oil over medium-high heat; sear chicken, in batches if necessary, for 5 minutes per side or until browned. Add carrots, beets, thyme and rosemary. Pour in 1/2 cup (125 mL) of the chicken broth. |
| Step 2: | Cover and bake for about 25 minutes or until vegetables are tender-crisp and chicken is cooked through. Pour in remaining chicken broth. Stir in rice; bake for 10 minutes. |
| Step 3: | Remove from oven; let stand for 5 minutes or until rice is tender and liquid is absorbed. |
Tip: Alternatively, you can use potatoes, sweet potatoes, turnips, parsnips and onions instead of carrots and beets.
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