Matt’s Chicken ‘n Rice

4 Servings / Cook time 25 min /

2lbs skinless boneless thighs

Salt and Pepper

Montreal Chicken seasoning (don’t sub this one – it’s key)

1 Tbsp Paprika

2 Tsp Chicken Boullion

1 Tsp Garlic Powder

1 Tsp Onion Powder

1/2 Tsp ground oregano

1/4 Tsp chili powder

1/8 tsp Cayenne

1 Tbsp veg. oil

2 C. low sodium chicken broth  (yes low sodium – or it will be too salty)

1 Tbsp tomato paste

1 C uncooked Basmati Rice (don’t sub this either – flavor is key)

Pat chicken dry and season both sides with salt, pepper and Montreal seasoning

In a small bowl combine the paprika, chicken bouillon, garlic powder, oregano, chili powder and cayenne

Heat pan with oil over medium heat.  Brown chicken on both sides.  Set chicken aside

Turn the heat off and add the spices.  Mix well scraping up the browned bits.

Turn the heat back onto medium and add the stock fully deglazing the pan.  Whisk in the tomato paste and add the rice stirring to combine.  Bring to a boil.  Tuck in the chicken, cover and cook for 25 minutes.  Once the rice is done I typically  turn it on high for a minute to get the bottom bits of rice crunchy.  Don’t walk away or you’ll burn it.  And if you don’t care about crunchy rice then just eat it up as is.  We like to serve with baby carrots.