Chef Darius

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Kitchen Essentials

Quick & easy one pan meal. Meal is very flavorful and a good spin to a childhood classic.  Great for meal preps, family dinners or weekly rotation meals. 

One Pan Chicken & Rice W/Lemon Garlic Butter Sauce

In a medium bowl, add 4 chicken thighs and  season with: 2 Tbsp Grape seed Oil, 1 Tbsp Roasted Garlic Powder, 1 Tbsp Oregano, 1 Tsp Salt, 1 Tsp Smoked Paprika. Massage that in and let marinate for 30-60 minutes.

Once done marinating place your large nonstick pan on medium heat and add 3 Tbsp. grape seed oil to your large non stick pan. After 1-2 minutes when your oil is hot, place in your chicken thighs (skin side down) and cook for 3-5 minutes on each side. We are aiming for a brown crust on the outside.

Remove and place your chicken thighs in a sheet pan to rest. Reduce heat to medium low. Drain some of your oil, leaving enough to coat the bottom of our pan. Add in: 8oz diced peppers, 8 oz diced onions and minced garlic (3 cloves).

Let vegetables cook for 3-5 minutes and season with 1/2 tbsp Chicken Bouillon &1 Sazon Packet. Once well mixed add in 4 cups of long grained rice. Let toast off for 2 minutes and fill pan up with 8 cups of Chicken Broth. (Double amount of chicken broth for every cup of rice)

Add in your chicken thighs in 4 corners of your pan and throw in 2 thyme sprigs. Cover with a lid and increase heat to medium high and bring to a boil. Once boiling reduce heat to low and let simmer for 20-25 minutes. (Rice should soak up all the moisture from the chicken broth and create an amazing flavor)

While that's cooking, its time to make your Lemon Garlic Butter Sauce. In a small bowl add in 4 Tbsp. Melted Salted Butter, 1tbsp Garlic Paste, 1 tsp. Lemon Juice and salt and pepper to taste. Set aside.

Once Chicken & Rice is done, let sit off heat for 5 minutes. Remove chicken thighs and mix rice well. Add back in Chicken Thighs and drizzle over your sauce. Garnish with parsley and you're ready to SERVE!! Guarantee this will be an absolute banger!