INGREDIENTS
5 fillets
chicken thigh
1
yellow onion
2 cloves
garlic
2 tbsps
butter
1 1/2 cups
rice
1 1/2 cups
chicken stock
1 1/4 cups
water
1 tsp
paprika
1 tsp
dried thyme
1/2 tsp
garlic powder
1/2 tsp
onion powder
3/4 tsp
salt
1 serving
bell pepper
1 leaves
fresh thyme leaves