Lemon Rice and Chicken
A quick one pot recipe.. that you will make more than once.
Servings 6
Calories 274kcal
Cost $8
Ingredients
- 8 each chicken thighs
- 2 cups jasmine rice
- 3 cups chicken stock I use Minor chicken base and 3 cups of water
- ¼ cup lemon juice about a lemon, lemon and a half
- 1 each spanish onion diced
Instructions
Pan fry chicken for color
- Sear sesoned chicken, for color in batches. About 3 mins per side.
- Place chiken on plate
Cook onions and rice
- Saute onions till translucent
- Add the rice, saute for 4 mins.
- Add chicken stock and all other ingredients. Some times I add some butter, it just makes everything taste better. Bring to a boil
- Place in oven, uncovered at 350F for 30/35 mins.
Nutrition
Calories: 274kcal | Carbohydrates: 54g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 176mg | Potassium: 207mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg