Preparation Instructions

• Dice 1 cup of onions and mince 1 Tbsp of garlic. 
• Trim chicken thighs and season with salt & pepper. 
• In a small bowl, combine minced garlic, Italian seasoning, and paprika, then set aside. 

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Cooking Instructions

• Heat a large skillet (that has a lid) over  medium high heat. When it is hot, add 1 Tbsp olive oil to the pan. 
• Add chicken into the skillet and sear each side for 2-3 min, then set aside. They do not need to be fully cooked at this point. 
• Remove the chicken from the skillet, then add in 1 cup of onions, 8 oz mushrooms, and 2 diced red bell peppers. Cook for 5 min, or until they begin to soften. 
• Add in the garlic mixture and cook for an additional minute. 
• Add in 3 cups of chicken broth to deglaze the pan. Scrape the bottom of the pan with a firm, flat spatula to make sure nothing is stuck to the bottom. 
• Rinse 1 ½ cups of rice, then add to the pan. 
• Place chicken thighs on top of the rice mixture, then cover with a lid and lower to medium low heat. 
• Cook for 30 min or until the rice has absorbed all of the liquid.
• Check to make sure that the chicken has cooked to 165 F internal temperature, then remove and slice the chicken.

For each serving: 

• 75 g chicken & sauce
• 260 g Rice & Veggies

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