One-Pan Chicken Thigh and Rice

Ingredients

• Boneless skinless chicken thighs
• Kirkland organic no salt seasoning
• Salt
• Paprika
• Olive oil
• Rice (parboiled)
• Chicken stock
• Onion
• Garlic butter
• Salt and pepper

1. 1Cut boneless skinless chicken thighs into halves
2. 2Marinate the chicken in a bowl with salt, Kirkland organic no salt seasoning, paprika, and olive oil
3. 3Skewer four pieces of chicken onto each skewer, aiming for about six pieces per skewer if it fits
4. 4In an oven-safe pan on the stovetop, sauté chopped onions in oil with salt and pepper
5. 5Add parboiled rice to the pan and toast it up a bit
6. 6Pour in chicken stock
7. 7Warm the mixture up right before it starts to boil
8. 8Place the skewers on top of the rice
9. 9Bake in a preheated oven at 450°F (232°C) for at least 15 to 20 minutes, or until chicken is cooked through
10. 10Remove from oven
11. 11Serve the rice on a plate and top with chicken skewers
12. 12Add a dollop of garlic butter
13. 13Enjoy