Directions
- 1In a bowl, mix chicken thighs with olive oil, salt, garlic powder, pepper, and onion dip seasoning.
- 2Wrap the bowl in saran wrap and refrigerate for 30 minutes.
- 3Place chicken thighs in a hot pan and cook until golden brown.
- 4In the same pan, add butter and caramelize the sliced onions.
- 5Add the cooked chicken to the onions. Add chicken broth, brown sugar, and garlic. Let the broth evaporate fully.
- 6Remove the chicken and onions from the pan and set aside.
- 7Add olive oil to the pan, then the rice and toast it briefly.
- 8Add 2 cups of low sodium chicken broth and the rest of the onion packet. Cover and cook for 15 minutes.
- 9Once the rice is cooked, add milk or heavy cream and Parmesan cheese.
- 10Add the reserved chicken and onions to the rice and mix well.
Ingredients
- 6 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 pinch salt
- 1 tsp garlic powder
- 1 tsp African American pepper
- 1 packet onion dip seasoning
- 2 sweet onions
- 1 tbsp butter
- 2 cups chicken broth
- 1 tbsp brown sugar
- 2 cloves garlic
- 1 cup rice
- 2 cups low sodium chicken broth
- 0.75 cup milk or heavy cream
- 0.25 cup Parmesan cheese
Equipment
wokbowlcutting boardknifetongsspatula
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