Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr
Yield
4 servings (serving size: 1 chicken thigh and 1 cup rice mixture)

How to Make It

Step 1

Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.

Step 2

Preheat oven to 350°.

Step 3

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350° for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.

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