Ingredients:

8 Boneless Chicken Thighs

1 stick + 3 tbsp butter

Salad Supreme spice (enough to cover the chicken thighs)

1 ½ cup Uncle Ben’s White Rice

3 cups Campbell’s canned chicken broth

½ medium white onion

Recipe:

Melt a stick of butter in a 9×13-inch glass baking pan. Roll the thighs to completely cover them in the butter. Then shake “Salad Supreme” over all the thighs so they are heavily covered. Bake in a 350-degree preheated oven for about 45 minutes or a bit longer. They should look a little crusty but not burnt.  If you don’t like skin, then you can take it off before you serve it. However, leave the skin on while you’re cooking it.

Sauté half of a medium onion, finely chopped, in 3 tablespoons of butter about 4 minutes over medium heat. Add white rice and continue sautéing for about another 3 minutes over medium heat. Add chicken broth. Bring to a boil. Then cover and reduce the heat. Simmer on low for about 25 minutes, or until the broth is absorbed. Be careful not to cook the rice too quickly, so that the broth doesn’t evaporate too fast. You should stir the rice every few minutes to make sure it doesn’t stick to the bottom. Otherwise, it will burn. The trick is not to cook over too high a heat. Take the rice out and enjoy!