How to Cook Chicken Thighs and Rice With Teriyaki Sauce and Broccoli


Cheesy Chicken Broccoli Bake Serving: 3-4 INGREDIENTS 1 cup long grain rice ¼ teaspoon black pepper ½ teaspoon onion powder 1 can cream of chicken 1 cup cheddar cheese, shredded 2 cups broccoli, diced 1 ½ cups chicken broth Extra cheddar cheese for topping PREPARATION Heat oven to 375°F/190°C. In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. Lay chicken on top of the rice mixture. Space evenly. Cover with foil and bake for 50 minutes. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted. Enjoy!



For a traditional, Indian-style dinner, Chicken Thighs and Rice should be seared on both sides. The skin will be crispy and the fat rendered from the thighs will flavor the remaining rice. It’s also best to use a Dutch oven or cast iron skillet. If you don’t have one, a regular saucepan will work just fine. But if you don’t have one, a small oven-safe dish will do.

To cook the chicken thighs, season with salt and pepper. Add the rice and stir. Once the chicken thighs are done, add the rest of the spices. You’ll need about one cup of spices. The rest of the mix should be used to season the rice. Adding the spices will make the entire dish taste great. It’s also good to heat the stock. If you don’t have any cooking oil, you can substitute it with water or vegetable broth.

To make the dish more authentic, you can replace the olive oil with another type of cooking oil. To add a touch more flavor, you can add chopped garlic mushrooms to the rice. It won’t be the same if you don’t have the fresh ingredients. Don’t forget to season the chicken before cooking it. And don’t forget to check for salt in the spices. Usually, salt is enough to give a tasty flavor.

To make the recipe even better, you can season the thighs before you put them in the casserole. The rice needs to be cooked to a soft consistency, and the chicken stock must be hot before you add it to the rice. When you add the vegetables and chicken drippings to the pot, it’s important to make sure that it cooks for the right amount of time. Otherwise, you’ll end up with a bland, dry chicken thigh that isn’t worth the time and effort.

For a healthier, thigh-to-rice meal, choose bone-in chicken thighs. During the long cooking process, the thighs will remain moist and tender. In addition to the bone-in thighs, you can use bone-in or skin-on drumsticks. To save money, choose chicken thighs that are boneless and skinless. It will be the most moist and healthy option for you.

To make this dinner, choose skinless, bone-in chicken thighs. You can also use skinless chicken breasts. The chicken thighs should be seasoned on both sides with Italian seasoning, paprika, and onion. Then, sprinkle the thighs with the rice and vegetables, cover the pot, and bake it for 35 minutes. The chicken thighs will be cooked through, and the rice will be fluffy.

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