Ingredients

The following ingredients have 5 Servings
  • 6 bone in chicken thighs or 6 drumsticks (or a combination of the two)
  • 1 cup onion, chopped
  • 3 green bell peppers, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 1/2 cups chicken stock
  • 1 tablespoon thyme leaves
  • 3 tablespoons lemon juice
  • 1 1/2 cups long grain rice
  • kosher salt and freshly ground pepper, to taste
  • 3 tablespoons olive oil, divided
  • Optional: parsley, to garnish

Instruction

  • Brown chicken in a large pot or Dutch oven with 2 tablespoons oil, then remove.
  • Sauté onions in pot with 1 Tbs oil over medium heat until translucent.
  • Add bell pepper, celery, garlic, and thyme. Sauté until vegetables have softened.
  • Mix in rice, chicken stock, lemon, salt, and pepper. Stir to pick up any brown bits from bottom of pot. Bring to a boil, then reduce heat to simmer.
  • Return chicken to pot, cover and cook for 20-30 minutes or until chicken and rice are both cooked through. Remove from heat and give rice a gentle toss just before serving.