"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)." — Carol B.
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uncooked white rice
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.
I found this incredibly bland.
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!
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.
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"
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
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Thighs on Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 394
** Calories from Fat: 201
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