Equipment
- Slower Cooker
- Cutting Board
Ingredients
- 4 Bone-in Chicken Thighs
- 3 T Avocado Oil
- 1 Onion
- 2 Celery Stalks
- 2 Carrots
- 4 Garlic Cloves
- ½ tsp Rosemary dried
- ½ tsp Thyme dried
- 1 ½ C Rice
- 2 C Chicken Broth + ¼ - ½ Cup
- 1 C Heavy Cream
- ⅔ C Parmesan Cheese
- Salt and Pepper to taste
Spice Blend
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Salt
Instructions
- Preheat the oven to 375 degrees.
- Dice the onion, chop up the celery stalks and peeled carrots, and finely mince your garlic. If using jarred garlic 1 clove = 1 tsp.
- Combine the spice blend together and season one side of the chicken thighs (I did the skin side first) with half of the spice blend.
- Add 1-2T of the avocado oil to your pan on medium high heat. Add the chicken with the seasoned side down and sear for about 2-3 minutes (until it’s nice and golden).
- Sprinkle on the remaining seasoning to the uncooked side, flip and sear that side, then remove.
- Add the remaining oil and cook the onion, carrots, and celery for around 5 minutes. They should be soft.
- Add the garlic, rosemary, and thyme and cook for about 30 seconds.
- Stir in the rice and then the chicken broth, cream and parmesan cheese.
- Once mixed together, bring to a light simmer, cover with foil and bake for 25-30 minutes.
- Check around the 20 minute mark and add more broth if needed.
- Remove, add any salt and pepper to taste, and eat.
- Enjoy!
Notes
As a reminder - I make all of my meals Gluten Free! Any ingredient substitutions will always be listed in the blog post and substitutions sections. This one is easy because all of the ingredients are naturally Gluten Free.
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