Easy Chicken Thighs And Rice One Pot Meal - cooking recipe

Ingredients

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Preparation

Preheat oven to 350 degrees.
Grease a 13 x 9 inch pan or casserole.
Remove skin and excess fat from the chicken thighs.
Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.