Chicken Thighs With Honey Lemon Rice

The first time I made this recipe was in July 2010, and we’ve enjoyed it many times since then.

The recipe is quick and easy to make, with ingredients that we usually have in the house. And it tastes great!

• Note: Unless we have supper guests, I only make half the recipe, with the same cooking time.

Chicken Thighs with Honey Lemon Rice

Servings: 4      Total time: 45 minutes

Ingredients

• 1 tbsp olive oil
• 8 skinless chicken thighs
• 1/2 cup chopped onion
• 2 tbsp lemon juice
• • or, use 1/2 tsp True Lemon powder
  • and 1/2 tsp ground black pepper
• 2 cups chicken broth
• 2 tbsp honey
• 2 tbsp soy sauce
• 1/2 tsp lemon pepper seasoning
• 1 tbsp dried parsley
• 1 cup long grain rice, uncooked

Directions

1. In a large skillet, with tight fitting lid, heat the olive oil, over medium high heat.
2. Add the chicken thighs, and cook them until browned, on both sides
   (about 5 minutes)
3. Remove the thighs, and keep them warm, on a covered plate
4. Add the onion to the skillet, and sauté until soft (about 4 minutes).
5. Add the lemon juice, chicken broth, honey, soy sauce, lemon pepper, parsley, and rice.
6. Stir to combine well.
7. Add the browned chicken thighs on top of the rice mixture.
8. Cover, and simmer for about 30 minutes, or until the chicken is done, and the liquid is absorbed.

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Chicken Thighs With Honey Lemon Rice

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