One-Pan Chicken Thighs with Sun-Dried Tomato Basil Rice

• Gluten free

• Meat

  • 5 Chicken thighs

• Produce

  • 10 Basil, fresh large leaves

• Canned Goods

  • 2 cups Chicken broth or vegetable broth

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/2 cup Sun-dried tomatoes in oil

• Dairy

  • 1/2 cup Parmesan cheese

• Liquids

  • 1/2 cup Water

Found on juliasalbum.com

Ingredients

• 1 tablespoon olive oil
• 5 chicken thighs
• salt and pepper
• 2 cups chicken broth or vegetable broth
• 1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
• 1/4 teaspoon salt
• 1/2 cup sun-dried tomatoes in oil, drained, chopped
• 10 fresh large basil leaves, chopped + more, for garnish
• 1/2 cup Parmesan cheese, shredded

Directions

• Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Generously season both sides of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but dont get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - youll continue cooking it in the next steps).
• To the same (now empty) skillet, add chicken broth, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, on low boiling simmer, until the rice is cooked through, and the chicken is completely cooked through (no longer pink in the center). If the rice absorbs all of the broth but is still tough, add about 1/2 cup water to the rice, cover with lid, and cook on low simmer until all water is absorbed, and the rice is cooked and tender in texture.
• Remove the chicken from the skillet. Add 1/2 cup of sun-dried tomatoes, drained of oil and chopped into smaller bites, chopped fresh basil (about 10 large leaves), and 1/2 cup of shredded Parmesan cheese to the skillet with rice (without chicken). Mix everything. Taste, and add more salt or olive oil from the sun-dried tomato jar, to taste.
• Put cooked chicken thighs on top of rice, garnish with more fresh basil.