Amazing Fall recipe idea!

Chicken and rice is such a staple when you want something hearty and warm and this one is very easy and pairs well with a variety of vegetables (we paired with sautéed garlic kale and roasted carrots).

This recipe is amazing for a warm fall meal or if you’re entertaining as once everything is assembled you just throw in the oven and wait until it’s done! Very pretty presentation too!

Ingredients:
2 lbs boneless chicken thighs
Salt and pepper
Smoked paprika
Olive oil
1/3 red onion, diced
5 garlic cloves, minced
1.5 cups whole grain jasmine rice
2 cups low sodium chicken broth
Fresh parsley for garnish, chopped

Directions: Preheat oven to 400F. Season chicken with salt, pepper, and smoked paprika. In a Dutch oven (or oven proof pan that has a top) heat oil over medium heat. Sear chicken on both sides until brown, remove from pot and set aside (it will finish cooking in the oven). In the same pan, add a bit of olive oil if needed and the red onion and garlic. Cook the onion mixture and scrape off brown parts from the bottom. Once onions translucent, add the rice and 2 cups chicken broth. Bring to a boil, add back in the chicken, then cover and place in the oven. Cook for 35 minutes. Chicken should meet 165F internal temperature. Fluff rice with a fork and add chopped parsley. Enjoy!