prep time
cook time
servings
WHAT YOU'LL NEED
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||
Minute Rice® Premium Instant Long Grain White Rice | ||
1 1/2 cups | ||
7 to 10 |
boneless and skinless chicken thighs |
|
2 to 3 cups |
vegetables, cut into small pieces |
|
1 clove |
garlic, diced (you may add to the veggies) |
|
2 cups |
chicken broth |
|
3 tbsp |
sauce for the chicken (BBQ, Teriyaki or something else) |
|
Chicken marinade: | ||
3 tbsp |
olive oil |
|
1 tbsp |
thyme |
|
Salt and pepper, to taste |
INSTRUCTIONS

Step 1: In a bowl, combine all ingredients for the marinade. Add the chicken and make sure the mixture is evenly distributed over the thighs. Set aside. |
Step 2: Prepare the vegetables. This is a great opportunity to use any leftover veggies in your fridge. Myself, I like using a combination of peppers, zucchini, broccoli and onions. |
Step 3: Brown chicken in a pan, over medium heat (approximately 2 minutes each side). Set aside on a plate. |
Step 4: Add vegetables to the pan. Cook for approximately 1 minute. |
Step 5: Stir in the rice, next add the bouillon. Make sure the entire pan is covered. |
Step 6: Place chicken on top of the rice. |
Step 7: Spoon a portion of your favourite sauce onto each piece of chicken. |
Step 8: Cover. |
Step 9: Allow to marinate for 20 minutes. |
Step 10: Enjoy with a nice salad! |
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