Wednesday, June 20, 2012
I had boneless chicken thighs in the freezer that I wanted to use up. I made this recipe up with whatever we had in the cupboard. I really liked it. Ryan isn't a fan of dark meat, so he would have preferred I used chicken breast - but all in all, it worked.
6 boneless, skinless chicken thighs
2 cups of low sodium chicken broth
1.5 tbsps of dried minced onion
1 tbsp of dried minced garlic
1 tbsp italian seasoning
2 tbsps margarine or butter
1 cup of white - uncooked rice (if you use brown, make sure to increase your cooking time)
1 cup or 6 large sweet red roasted peppers
pre-heat oven to 350 degrees. In a 9x13 baking dish combine dry rice, chicken broth, minced onion and garlic and margarine. Stir together. Lay 6 peppers down on-top of rice/liquid mixture and then lay 6 chicken thighs on-top of rice mixture. Sprinkle tops of chicken thighs with italian seasoning. Bake for 55 minutes. Remove from oven and flip chicken over. Bake for an additonal 15 minutes. We served with a role and green beans.