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.
—CLOUDSSUNRAIN
