Ingredients:

  • 1.5 lbs bone-in, skinless chicken thighs
  • 6 cloves garlic, smashed and minced
  • 1 large yellow onion, finely diced
  • 1 tbsp extra virgin olive oil
  • 1.5 cups long-grain parboiled rice
  • 2.5 cups low-sodium chicken bone broth
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large lemons (1 juiced, 1 zested and sliced)
  • 2 tbsp fresh oregano, chopped
  • 1 tbsp fresh thyme leaves
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Prep the aromatics. Dice the yellow onion and mince the 6 cloves of garlic.
  2. Season the poultry. Rub the 1.5 lbs of chicken thighs with the sea salt and cracked black pepper.
  3. Sear the chicken. Heat the 1 tbsp olive oil in a skillet and brown the chicken for 3 mins per side until the edges are golden and sizzling.
  4. Layer the base. Place the finely diced onion and minced garlic in the bottom of the slow cooker.
  5. Add the grains. Pour the 1.5 cups of parboiled rice over the onions.
  6. Pour the liquid. Add the 2.5 cups of chicken bone broth and the juice of 1 lemon. Stir gently to combine.
  7. Arrange the chicken. Place the browned chicken thighs on top of the rice and liquid.
  8. Add the herbs. Sprinkle the 2 tbsp oregano and 1 tbsp thyme over the chicken. Top with the lemon slices.
  9. Cook on low. Cover and cook for 4 hours until the rice is tender and the chicken is opaque.
  10. Final touch. Stir in the lemon zest and fresh parsley just before serving.