Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!
Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
Stir in rice; stir constantly for 30 seconds.
Place prepared chicken pieces over rice, and add the chicken broth and water.
Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
Remove from oven and let stand 5 minutes.
Remove chicken from the pan and fluff up the rice with a fork.
HOW TO MAKE AHEAD CHICKEN AND RICE
HOW TO FREEZE CHICKEN AND RICE
Make sure that the chicken and rice has cooled completely before freezing.
Cover the chicken and rice with a double layer of aluminum foil and secure it tightly.
Place the casserole in the coldest part of the freezer.
NOTE: Some recommend undercooking the casserole a little bit so that the rice stays fluffy after thawing.
When ready to use it, remove from the freezer the night before and place it in the refrigerator, all wrapped up, to thaw over night.
Remove from fridge and set on the counter for 20 minutes. Reheat in a 350F preheated oven. If the casserole looks dry, you can add liquid to it in increments of a few tablespoons at a time, until the desired consistency is reached.
To reduce the WW Points, cook the garlic and onions in extra virgin olive oil instead of butter. This will amount to 8 points.
You can further reduce the points down to 5 if you use bone-in, skinless chicken breasts.