Serves 4 to 6
Ingredients
8 chicken thighs (bone-in, skin on)
1/2 teaspoon paprika
2 1/2 kosher tsp kosher salt, divided
extra virgin-olive oil
3 1/2 cups low-sodium chicken stock
3 tbsp unsalted butter
1 cup diced onion
2 cups long grain rice (I prefer jasmine)
12 to 16 oz broccoli florets, cut into bite-sized pieces
2 tbsp lemon juice
1/2 cup finely grated parmesan cheese
1/2 tsp black pepper
Instructions
Heat the oven to 425 degrees.
In a small bowl combine the paprika and 1 1/2 teaspoon salt. Stir to combine. Top the chicken thighs with olive oil. Using this mixture, evenly season the chicken thighs; top, bottom and under the skin. Set aside.
In a large baking dish and in an even layer add 2 cups of long-grained rice. Evenly distribute the broccoli on top of the rice. Set aside.
In a sauce pan, combine 3 1/2 cups stock, butter, onion and the remaining 1 teaspoon salt. Bring to boil. Pour over the rice. Stir in the lemon juice, parmesan and black pepper. Add the chicken thighs on top of the rice. Place in the oven and bake for 45 minutes.
Remove from the oven and serve warm. Add additional lemon juice and salt to taste.
