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Ingredients
2 pounds boneless chicken thighs, or chicken tenders
2 tablespoons butter
1 small sweet onion, peeled and chopped
2-4 cloves garlic, minced
1 ½ cups dried long-grain rice
2 large lemons, zested and juiced
½ teaspoon dried rosemary
1 tablespoon chicken bouillon, paste or powder
3 + cups water
¾ cup grated Parmesan cheese
¼ cup chopped parsley
salt and pepper
Instructions
Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
Salt and pepper the chicken thighs liberally on both sides.
Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.
Mix in the rice, lemon zest, rosemary, and bouillon in the pan. Stir well. Then place the chicken pieces on top of the rice and pour in the water.
Cover and bring to a simmer. Lower the heat if needed, and simmer for 15-20 minutes, until the rice is cooked through. (The water should be completely absorbed and there should be vent holes in the top of the rice.)
Remove the lid. Move the chicken pieces to the side of the pan. Stir ¼ cup lemon juice, the parmesan cheese, and parsley into the rice. Taste and season as needed. (The rice should be creamy. (Add ¼ – ½ cup water to loosen the texture if needed.)
Serve warm. Garnish with extra cheese, parsley, or lemon slices if desired.
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