• 1 package of skinless chicken thighs
• 1 onion, diced
• 2-3 cloves minced garlic
• 4 tbsp olive oil, divided
• 1 tbsp butter
• 1 1/2 cups long grain white rice
• 3 cups warm chicken broth. I prefer low sodium.

Instructions

• Preheat oven to 350°F.
• Place 9x13 baking dish in preheated oven with 2tbsp olive oil and butter. Once melted, mix the onion and garlic in the olive oil/butter mixture and bake for 10 minutes, making sure not to burn.
• While the onion and garlic are sautéing, use the remaining 2 tbsp of olive oil to rub down the chicken thighs. Generously sprinkle them with the “Fowl-bulous chicken rub”.
• Once onion mixture is done, remove baking dish from the oven and toss in rice.
• Pour warm chicken broth in with the rice and mix.
• Place chicken thighs on top of the rice mixture, gently pushing into the liquid.
• Cover with foil and bake for 30-40 minutes. Remove foil and bake until liquid is absorbed (approx 15-20 min longer)
• Remove from oven and let stand 5-10 minutes.