Reviewed: Oct. 29, 2009

Yummy. Grated parmesan puts this dish over the edge!! Sprinkle it on liberally right before serving. Almost tastes like risotto. Make sure you cook it long enough so the rice isn't crunchy. For me it took about 50 minutes. I also used olive oil and garlic instead of butter and onion. I'm actually eating it right now!!

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Sophie's Mama

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

I wasn't sure about trying this, the reviews are all so mixed it made me nervous. However, I'm always on the look out for dairy free recipes since dairy makes my husband sick. I made a few changes based on the reviews I read. I started by seasoning the chicken with some Lawry's seasoned salt and then browning them in a skillet with a bit of margarine, setting them aside when golden brown. Before making the rice mix I sautéed the onions in the same skillet and added 6 cloves minced garlic and about 1 ½ cups of chopped fresh portobello mushrooms. I added 1 TBS of original flavor Mrs. Dash to the rice mix and sprinkled some dried parsley over the chicken after it was all put together. I cooked it uncovered and after 45 minutes the chicken was cooked perfectly. The rice cooked, but didn't seem to cook evenly. It was a bit overcooked and mushy in places. That might've been because I doubled the recipe and used a bigger baking dish. Anyway, it got mixed reviews from my family when I served it last night. One of my kids loved the chicken but hated the rice, my husband thought it was all just okay, my 3 other kids liked it but didn't love it, and I didn't care for the chicken but I really liked the flavor of the rice. I think I will try this again, maybe tweak it a bit more. I think I will add more Mrs. Dash, 2 or even 3 TBS instead of just one, and maybe some other spices. I thought the rice was good but would be even better with more spice.

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HEATHERHIPPO

Cooking Level: Intermediate

Living In: Kellogg, Idaho, USA

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Reviewed: Sep. 7, 2009

This is a good starter recipe. I used 2 cups of heated fat free/low sodium chicken broth for the water and bullion. To that I added 1 tablespoon dried onion, 3/4 teaspoon sage, 1 tablespoon celery flakes. I also lightly floured, salted and heavily peppered the chicken and browned in canola oil first. Baked for 45 minutes.

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4PattY

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Reviewed: Aug. 28, 2009

I wanted to like it as thighs are economical...but the rice was a little tasteless. I prob won't make again.

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RENEE35

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Reviewed: Aug. 13, 2009

It was OK, nothing to rave about, but was easy and used things I had on hand without having to run to the store. I should've sauteed the onions first before mixing with everything.

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Ellen77

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Reviewed: May 20, 2009

A delicious recipe that is light and quick to make! It refreshing to eat a chicken/rice dish that is not cream base. I sauteed onions in butter for a few minutes before mixing it in with everything else. I seared chicken thighs on both sides before laying it on top bed of rice. Other than that I followed the recipe and ingredients to a T. yummie! my hubbie asked for seconds!

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shakinmaibooty

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Feb. 13, 2009

I had taken chicken thighs out to cook tonight. My husband seen them and asked me to cook the chicken and rice dish that I cooked a few weeks ago. He is not one to request I cook something. He commented that the rice was very good and he liked it better than the ones with cream of something soup. I will be keeping this one.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 10, 2009

This was a pretty good recipe. I think it would have been better had I used boneless skinless chicken breasts. It just came out really greasy using the chicken thighs.

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Denise

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

This was really good, however, I did do things a little differently as did the other reviewers. First I used instant brown rice and I cooked it in my Rice Cooker Plus (pampered chef) according to pack directions. In the meantime I chopped up a very little bit of onion and pressed about 3-4 small garlic cloves and mixed in one can of chicken broth and 1/4 cup butter. Then I spread the rice in the bottom of a 9x13 and mixed in the broth mixture. I placed about 8 small boneless/skinless chicken thighs on top and seasoned them with poultry seasoning, Italian seasoning, parsley flakes, and celery salt (yum!) Then I baked for 1 hour at 350. I poured a jar of chicken gravy over the top during the last 15 minutes and I just couldn't stop eating it! Also my very picky 4 year old ate all his so I know it's a winner!

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Kaedensmom

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Reviewed: Jan. 17, 2009

Used jasmine rice; chicken broth and veggie stock instead of water; sprinkled GOOD SEASONINGS salad mix on top of chicken. Family loved it.

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GF-DF Wife

Cooking Level: Intermediate

Home Town: Pottstown, Pennsylvania, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Nov. 22, 2008

This recipe is very much like good old southern chicken and rice. My husband and I loved it. I made it exactly as written.

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Belinda

Cooking Level: Intermediate

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Nov. 19, 2008

I've made this recipe twice this month...the first time I made it as written and it was great - goes together quick, and both my hubby and I enjoyed it. I did need to cook it for about an hour though to get the rice to absorb all of the water. The second time I used more chicken (so we could could have more leftovers) and switched the onions with celery and I liked it even more...reminded me of the taste of stuffing which was wonderful since I don't eat wheat. Thanks for the recipe!

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Kristy

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

Living In: Schiller Park, Illinois, USA

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Reviewed: Oct. 25, 2008

Chicken Zen! Simple and tasty! I added some frozen mixed veggies (peas, carrots, corn, beans), and it was terrific.

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RENEESTUMPED

Cooking Level: Intermediate

Living In: Deland, Florida, USA

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Reviewed: Oct. 25, 2008

This is a very good and very simple recipe that my whole family enjoyed. Nice simple ingredients and the chicken adds loads of flavor to the rice as it cooks over it! I had to use brown rice and cooked it almost all the way first with the butter and boullion cubes. I also only had bone in thighs and it took a bit longer to cook! Well done, thanks.

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mlc

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Reviewed: Oct. 5, 2008

My husband loves chicken thighs too, however, I made a few mods: (1) used quarter pieces, (2) added 1/2 t. garlic, (3) covered and cooked the dish for an hour and until done, and (4) liberally sprinkled italian seasoning on it. What I SHOULD've done--but didn't--was take the skins off the pieces. All other mods made the dish very good.

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rjmc87

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Reviewed: Sep. 7, 2008

Very good. It is an easy recipe that is pretty much an all in one and I really enjoyed it how easy it was to put together.

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BLCSUN1

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Reviewed: Jul. 27, 2008

This recipe is a keeper. My husband loves chicken thighs, so I'm also on the look out for something different. This was easy and had a wonderfull flavor. I followed the recipe as written, but did not serve it on rice ( trying to watch the calories). I just put some of the mushroom gravy over the thighs and served it with a large salad. I will be making this again soon.

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phyl

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Roseburg, Oregon, USA

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Reviewed: Jul. 23, 2008

My husband, step son and I really loved this recipe! Of course, due to not having the bullion,I omitted it and no onion so used garlic instead. It will be a weekly meal for us from now on and it was SO easy to make! Thank you soooo much! I did use the amount of butter stated and don't think it would taste as good reducing it as others have done, just my opinion. Gotta run, having it for lunch, YUMMMMMY!

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Pixelmation

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Reviewed: Jul. 18, 2008

We did not care for this.

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argelia2008

Cooking Level: Beginning

Living In: Newport News, Virginia, USA

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Reviewed: May 30, 2008

Very good - I liberally sprinkled Italian seasoning on each thigh (didn't measure) and I used large thighs so I cooked it for 45 minutes covered then about 20 minutes uncovered. Next time I will brown the chicken thighs in butter first, place on top of rice, and bake covered.

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