Smothered Chicken & Brown Rice

SERVES: 6
PREP TIME: 20 MIN
COOK TIME: 1 HOUR 15 MIN

INGREDIENTS:

• 2 CUPS ORGANIC LONG GRAIN BROWN RICE (UNCOOKED)
• 6 BONE-IN, SKIN-ON CHICKEN THIGHS
• 2 TBSP VEGETABLE OIL
• 1 LARGE YELLOW ONION, SLICED
• 3 CLOVES GARLIC, MINCED
• 2 CUPS CHICKEN STOCK (PLUS EXTRA IF NEEDED)
• 1 CUP WATER
• 1 TSP DRIED THYME
• ½ TSP CAYENNE PEPPER (OPTIONAL)
• 1 TSP BLACK PEPPER
• SALT TO TASTE
• 2 TBSP CHOPPED FRESH PARSLEY
• HOT SAUCE FOR SERVING

INSTRUCTIONS:

1. PREP RICE:
RINSE THE BROWN RICE UNDER COOL WATER. SET ASIDE.

2. BROWN THE CHICKEN:
HEAT OIL IN A DUTCH OVEN OVER MEDIUM-HIGH HEAT. SEASON CHICKEN WITH SALT & PEPPER. SEAR THIGHS, SKIN-SIDE DOWN FIRST, UNTIL BROWNED ON BOTH SIDES. REMOVE AND SET ASIDE.

3. SAUTÉ AROMATICS:
LOWER HEAT TO MEDIUM. ADD SLICED ONIONS AND GARLIC TO POT; SAUTÉ UNTIL SOFT AND LIGHTLY CARAMELIZED (ABOUT 5-7 MINUTES).

4. BUILD THE POT:
STIR IN THYME, CAYENNE, BLACK PEPPER. POUR IN STOCK AND WATER, SCRAPING UP THE BROWN BITS ON BOTTOM. STIR IN RINSED BROWN RICE.

5. NESTLE CHICKEN:
PLACE CHICKEN THIGHS ON TOP OF THE RICE. BRING TO A BOIL, THEN REDUCE TO A LOW SIMMER. COVER TIGHTLY AND COOK FOR ABOUT 55–60 MINUTES, OR UNTIL RICE IS TENDER AND LIQUID ABSORBED. ADD EXTRA STOCK IF NEEDED.

6. FINISH:
REMOVE FROM HEAT. LET REST 10 MINUTES. SPRINKLE WITH PARSLEY AND SERVE WITH HOT SAUCE ON THE SIDE.