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Thighs on Rice

"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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servings 394 cals
Original recipe yields 6 servings


  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 272
  1. 340 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I found this incredibly bland.

Most helpful
Most positive
Least positive

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 ...

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...

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 ...

5 stars with these changes... Here are some Cooking 101 tips. Heat a couple tablespoons of olive oil in a dutch oven over medium high heat. Season chicken (thighs OR drumsticks) with S&P and bro...

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 mixtur...

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. N...

This was so yummy!!! I never give less stars just because I added to it or made it my own,So this is totally a 5!! I did read the reviews and put more water. I also brown my chicken ..sliced mu...

I read through many of the reviews and decided to make this last night with a few modifications. Instead of butter, I used olive oil, and I added a half cup more water. I also chopped a clove ...

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 amoun...