Chicken and Rice Skillet
What you need
- 2 chicken thighs
- 1 cup rice
- 1 onion
- 2 cups stock
Salt, pepper, water and oil don’t count. Mom always had those.
What you do
Brown the thighs skin-down, set aside. Soften onion, add rice, stock and the chicken back on top. Cover and cook low for twenty minutes, then rest.
How it feels to make
One pan on the stove for twenty minutes and dinner just quietly happens.
Mom wrote on the back
Chicken sits on top, not buried. It steams the rice and the skin stays decent.