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.
Preheat broiler to high.
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.
This was a meal the entire family loved! My kids, 7 and 8, loved both the rice & the chicken. I, too, used boneless, skinless thighs, but they were still very juicy & tasty. It was so easy to make. My husband was really impressed with this meal. This will definitely be added to one our favorite weeknight meals.
This was just okay. I have no idea how they were getting some sort of pan sauce - most of my droppings were semi-solid globules of gunk, which is what I'd expect from running thighs under a broiler. The rub was underwhelming in flavor, perhaps because there wasn't very much of it to go on the chicken. I'd definitely advise doubling it, though that also adds a lot of sugar, so...more flavor in this recipe might also mean less "light". I think a decent homemade BBQ rub would be fine while also allowing for keeping salt and sugar lower than in store-bought rubs. Honestly, if it was just for the chicken, I'd give this one star, but the rice is actually very good. I subbed in cilantro for the parsley because I think it's more flavorful and interesting than flat-leaf parsley. For sheer simplicity and subtle-but-solid flavor, this might be my go-to recipe for a basic side of lightly spiced Basmati.
This was FABULOUS. It was so easy and turned out so well, I'm going to make up a big batch of the spice rub and keep it on hand. Heck, I might even make it and give jars of it with this recipe for gifts for the folks in my life who need a healthy, easy, quick, and yummy go-to dish in their repertoire! I did use boneless skinless thighs because the store didn't have any bone-in, and the meat was still juicy. The rice was great, too - very nice with the chicken and the little bit of sauce. I also made some fresh asparagus for a side dish, and that went with it all really well. I was feeling pretty virtuous as well as full by the time I finished my dinner - great combination...
I made this for our family on a Sunday night. I changed the rice to Vigo Yellow Spanish rice (kids preference). I also finished the chicken off on the grill to give the chicken a nice grilled appearance. Delicious chicken receipe.
This was excellent. Before serving, I thought the rice by itself seemed too peppery (I didn't measure I just added some) and before cooking I thought the spice blend seemed too sweet and not particularly spicy. But when cooked and eaten together, the chicken and rice was outstanding. I highly recommend. I didn't have enough chili powder and subbed about half with smoked paprika. DH liked it very much. My son (kind of food snob) was very impressed and really liked it, too. If I had cooked extra it would have been gobbled up. We will be making again.
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