Garlic Butter Chicken and Rice

INGREDIENTS:

• 6 skinless, bone-in chicken thighs
• 1 teaspoon paprika
• 1 teaspoon dried thyme, or any other dried herbs of your choice
• 1/2 teaspoon garlic powder
• salt and fresh ground pepper, to taste
• 4 tablespoons butter
• 1 yellow onion, diced
• 4 large cloves garlic, minced
• 1-1/2 cups long grain white rice
• 1-1/2 cups low-sodium, fat free chicken broth
• 1-1/2 cups hot water
• 1/2 teaspoon dried Italian Seasoning
• 1/2 teaspoon dried oregano
• chopped fresh parsley, for garnish

INSTRUCTIONS:

1. Preheat oven to 350F.
2. Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
3. Add butter to a large oven-safe skillet and melt over medium heat.
4. Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
5. Stir in rice; stir constantly for 30 seconds.
6. ................................
7. .................................

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