INGREDIENTS
5 fillets
chicken thigh
1
onion
2 cloves
garlic
30 gs
butter
270 gs
rice
375 mls
chicken broth/stock
315 mls
water
1 tsp
paprika powder
1 tsp
thyme
1/2 tsp
garlic powder
1/2 tsp
onion powder
3/4 tsp
salt
1 serving
bell pepper
1 serving
oil spray
1 leaves
thyme