Tangy Lemon-Pepper Chicken Thighs with Jasmine Rice

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♼ Recipe origin is unknown. Tangy lemon pepper chicken thighs with jasmine rice recipe, recipe Rating: 4.9
Number of votes:124

Tangy white wine and lemon-pepper chicken recipe that uses Jasmine rice. The kids loved it, so that says a lot! The fact that it’s very easy is a plus.

Ready in: 35 mins

Ingredients

Serves: 8

• 2 tablespoons olive oil
  
• 2 large cloves garlic, chopped
  
• 8 boneless, skinless chicken thighs
  
• 1 cup white wine
  
• 1 cup chicken broth
  
• 1/2 cup water
  
• zest/juice from 1 lemon
  
• 1 cup Jasmine rice
  
• 1 teaspoon onion powder
  
• 1 teaspoon sea salt
  
• fresh ground pepper, to taste(I generally crank until my wrists hurt)
  

Preparation method

Prep: 5 mins | Cook: 30 mins

1. Heat oil in a large pan. Add garlic and chicken thighs and brown thighs.

2. Add wine/broth/water/lemon zest, juice/rice and remaining spices and bring to boil. Boil 1 minute and reduce heat to simmer. Simmer until rice has absorbed water and chicken juices run clear.

3. Serve with vegetables or optional, add 1 cup frozen peas just before rice has absorbed all of the water. Bring to a boil for a minute and reduce to simmer again until dish is done. Good stuff…