Recipe Details
Ingredients
-
2cubes chicken bouillon
-
1tablespoonwater
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1cupuncooked white rice
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1onion, chopped
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¼cupbutter, softened
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2cupswater
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6chicken thighs
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1teaspoonItalian-style seasoning
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
-
Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9×13-inch baking dish.
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Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.
Tips
Small thighs work better for this recipe. Sometimes I parboil the chicken, then remove my two cups of water from the pot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories394 | |
| % Daily Value * | |
| Total Fat 22g |
29% |
| Saturated Fat 9g |
45% |
| Cholesterol 100mg |
33% |
| Sodium 514mg |
22% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 19g |
|
| Vitamin C 4mg |
19% |
| Calcium 28mg |
2% |
| Iron 3mg |
14% |
| Potassium 248mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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