INGREDIENTS
4
chicken thighs
1 cup
brown rice
1 1/4 cups
chicken broth
2 tbsp
butter
1 tbsp
vegetable oil
1 tsp
salt
1 tsp
thyme
1 tsp
garlic powder
1/2 tsp
paprika
1 tbsp
lemon juice
1/2 tsp
ground pepper
1 tsp
garlic
1/3 cup
onion
1 serving
parsley to garnish