Chicken Thighs, Vegetables and Brown Rice

Chicken thighs are an inexpensive cut of meat that can be quite flavorful and juicy.  Combined with brown rice, vegetables and broth, this is on of my very best chicken thigh recipes!   Everyone has a chicken thighs and rice recipe handed down to them, don't they?


4 organic chicken thighs, thawed, rinsed & dried
3 c organic chicken broth
1 c water
1 c organic chopped carrot pieces
1 c organic mushrooms, sliced
1 c organic onion, chopped
1 c organic frozen peas
2 c organic brown rice
1 T canola or olive oil
1-2 Bay leaves
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp pepper (or more to taste)
1/2 tsp paprika

In a deep skillet (one that has a lid), put in 1 T canola or olive oil and heat over medium heat approximately 1-2 minutes.  Place the rinsed and dried chicken thighs skin-side down in the pan and just brown.  Then, using tongs, flip them over and brown the underside.   Remove the chicken thighs and place them on a plate.

Add the vegetables to the pan with the chicken juices & oil and saute the onions, carrots and mushrooms for 2-3 minutes over medium heat.  Add the brown rice and continue to saute, turning evenly, for approximately 3 minutes more.  Add the chicken stock, water, bay leaves and seasonings.   Warm until it comes to a soft bubbly boil.  Place the chicken thighs back in the pan, amongst the broth and the vegetables.  Cover and simmer over low to medium heat for 1 hour.  Right before serving, add the frozen peas, stirring thoroughly until the peas are just cooked through but still green.

Serves 4.

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