Polish Chicken and Rice Skillet (Bez Jaj)

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Long-grain rice
• 2 cups Chicken broth
• 1 teaspoon Dried marjoram
• 0.5 teaspoon Dried thyme
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Season chicken thighs with salt and pepper. Add to the skillet and brown on both sides. Remove chicken from skillet and set aside.
3. 3Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
4. 4Stir in rice, chicken broth, marjoram, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. 5Place the browned chicken thighs on top of the rice. Cover and cook for an additional 15 minutes, or until the rice is tender and the chicken is cooked through.
6. 6Stir in fresh parsley. Serve hot.

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