Thighs on Rice Recipe -
Thighs on Rice Recipe

Thighs on Rice

Recipe by  

"This is a VERY simple, quick and tasty recipe, and a special treat for all of you thigh lovers out there in 'Chickenland'! (Note: Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish.
  3. Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2005

This is an easy way to cook thighs. It is the kind of recipe you can adjust easily to your own taste, so I like it. I'm going to say what I did to put out a few more ideas to people who might try this recipe. I used 2 1/2 cups water, brown rice, 2 cloves minced garlic, olive oil instead of butter since I didn't have much butter around, and I skipped the step with bouillion and 1 tbsp. water. The extra water is for the brown rice, which needs more water I ended up with a little extra liquid, but it was absorbed when my food cooled off. Next time I will use 2 1/4 cups water. I parboiled the rice for 20 minutes with the bouilion, water, onion, oil, and 2 cloves minced garlic so I wouldn't have to bake it longer, as brown rice takes two to three times longer to cook than white rice. I removed the skins to cut the fat content and shook lemon pepper on top of the thighs before baking. I also added some sliced chile peppers and fresh parsley before baking because I like heat. If you add fresh parsley, you will get more taste if you add it toward the end of baking, which I forgot to do. I ended up baking it 45 minutes to make sure the rice cooked through. You won't need to cook it as long if you use small thighs and white rice, though.

Most Helpful Critical Review
Jan 31, 2011

I found this incredibly bland.

Apr 19, 2006

I gave it a four after doing a few things other reviewers posted. I heated the butter, buillion, water, onion, and minced garlic just until butter melts, then poured this over the rice. I didn't have italian seasonings so I used seasoned salt and rubbed into chicken thighs (skin off). Once the chicken & rice was completed I added a handful of shredded cheese onto the rice. Turned out great!

Jan 28, 2004

I took advantage of some previous suggestions and used skinless thighes, only ONE bouillon cube, cut back on the butter and increased the cooking time to 55 minutes. Then I added 1/2 cup white wine (since some reviews indicated more liquid AND more flavor is needed), black pepper, 2 cloves crushed garlic and a nice amount of fresh parsley. With these modifications, I give this recipe a 4 and a half. I like that the rice goes in the mix too -- it's one less pot to clean! I used Carolina white rice since the cooking time is a bit longer than some other white rice brands.

Oct 10, 2005

great recipe. I mixed in a can of cream of mushrooms, sliced carrots, sliced celery,minced garlic cloves, substituted about 1/3 cup of barley for 1/3 cup of rice. and preseasoned the rice mixture. Topped with 8 bone in thighs rubbed in season baked covered at 350 for 1 hour then kicked temp to 475 for 30 min then pulled out and topped with shredded cheddar tossed back into oven for 5 minutes. turned out a little greasy but I left my chix skins on ( Best part ) Yum

Jan 07, 2004

This was a defintie '5' fpr my husband and I liked it ok too. I used skinless thighs, added garlic and cut up fresh mushrooms. I did have to cook for an extra 20 mins, but it came out perfect. Next time I will use less margarine, I would also add some peas or corn for a little extra vegetable. My husband asked if I wanted leftovers for my lunch because he wanted to eat it all, plus he kept going, "this one's a keeper" Very easy.

Jun 22, 2003

Just had this for dinner and it was wonderful! Was so easy to make, even though I had to double the recipe for my large family! Even my picky eaters ate this up! Definitely a keeper!

Sep 08, 2005

We enjoyed this recipe. Think of it as a base to which you can personalize for your family. I added carrots, mushrooms, garlic, Mrs. Dash, and exra Italian seasoning. I halved the onion amount, and didn't add the butter, but added a splash of olive oil. Next time, I don't think I will add any fat, the thighs don't need it. I also covered it. This it not fancy, but an easy dinner that you can throw together and stick in the oven 1-1.5 hours before dinner. Definatly a keeper!


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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