The Best Chicken and Rice
The Best Chicken & Rice
1 ½ cup Andy’s Charleston Gold Rice
1 cup chopped sweet onion (about ½ large)
2 tablespoons butter, divided
1-pound boneless skinless chicken thighs
1/3 cup chicken broth
Cook rice according to package instructions, rinsing first to reduce starch.
Meanwhile, heat 1 tablespoon butter in large frying pan over medium heat. Add onion and cook until translucent. Set cooked onion aside in a small bowl.
Add 1 tablespoon butter to pan.
Salt and pepper chicken and brown over medium high heat until browned on both sides.
Reduce heat and cook until internal temperature reaches 165. Remove chicken to cutting board and cut into bite-size pieces.
Wipe pan clean, add chicken and onions back to the pan with broth and heat. Add cooked rice and stir to combine. Serve hot.