Lebanese Lemon Chicken and Rice (Dairy-Free)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1/4 cup Lemon juice
• 4 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups Basmati rice
• 3 cups Chicken broth (dairy-free)
• 1/4 cup Fresh parsley, chopped

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup lemon juice, 4 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
2. 2Add the 1.5 lbs boneless, skinless chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure they are all coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or place it in the refrigerator for up to 2 hours.
3. 3While the chicken marinates, prepare the rice. Place the 1.5 cups basmati rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice with the 3 cups dairy-free chicken broth. Bring the liquid to a boil over medium-high heat (375°F / 190°C). Once boiling, immediately reduce the heat to low (200°F / 93°C), cover the saucepan tightly with a lid, and let it simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender and fluffy.
4. 4Heat a large skillet over medium-high heat (375°F / 190°C). Carefully place the marinated chicken thighs into the hot skillet in a single layer. Cook for 6-8 minutes on the first side, until deeply browned. Flip the chicken pieces and cook for another 6-8 minutes on the second side, until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
5. 5Once the rice is done, remove the saucepan from the heat. Let it sit, covered, for 5 minutes. Then, fluff the cooked rice gently with a fork. Stir in the 1/4 cup chopped fresh parsley.
6. 6Serve the cooked chicken thighs over the fluffy parsley rice.

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