Spiced Chicken Thighs with Garlicky Rice

Photo: Randy Mayor; Stylist: Cindy Barr

High-flavored seasonings coat this easy, 40-minute meal of Spiced Chicken Thighs with Garlicky Rice.

Yield: Serves 4 (serving size: 2 thighs and about 2/3 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 406
  • Fat: 8.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 29.7g
  • Carbohydrate: 53.8g
  • Fiber: 1.8g
  • Cholesterol: 139mg
  • Iron: 3mg
  • Sodium: 635mg
  • Calcium: 31mg

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon minced fresh garlic
  • 1 cup uncooked basmati rice
  • 1 1/2 cups water
  • 3/4 teaspoon salt, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 8 bone-in chicken thighs (about 2 1/2 pounds), skinned
  • Cooking spray

Preparation

  1. 1. Melt butter in a saucepan over medium-high heat. Add garlic; sauté 1 minute. Add rice; cook 30 seconds, stirring constantly. Add 1 1/2 cups water and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is tender and liquid is absorbed; let stand 5 minutes. Fluff rice. Stir in parsley and black pepper.
  2. 2. Preheat broiler to high.
  3. 3. Combine sugar and next 5 ingredients; stir in remaining 3/8 teaspoon salt. Sprinkle half of spice mixture over chicken. Place chicken on a foil-lined jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, and broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with rice.
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