Adobo Lemon Chicken Thighs with Broccolini and Bone Broth Rice

Yum!

This meal is a family favorite and so quick to bring together. Tender chicken, fresh flavors and gut friendly. Save this recipe for those days you need an under 30 minute meal.

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Ingredients:

• 1.5 lb boneless skinless chicken thighs

• 1 cup basmati rice

• 8 oz broccolini

• 16.9 oz chicken bone broth

• 3 large lemons (1 sliced & 2 squeezed for juice)

• 3 tbsp olive oil

• 2 tbsp butter

• 3 tbsp flour

• 2 tbsp adobo with pepper (for chicken)

• 1/2 tbsp smoked paprika

• 1 tbsp adobo with pepper (for rice)

• 1/2 tbsp garlic powder

• 1/2 tbsp onion powder

• cracked black pepper

• sea salt

• 1/4 cup and a splash of water

Directions:

Pre-heat your cast iron pan on medium high. Don’t skip this step, it makes a big difference! While waiting, add bone broth, rice and some adobo to a sauce pan. Cover and set to medium-high heat. Season your chicken with a dash of sea salt, adobo and paprika. When the cast iron is nice and hot, drizzle 2 tbsp of the olive oil into your pan and add the chicken. Lower the heat to medium. In a separate pan, add in the last tbsp of olive oil for the broccolini. Then add in the broccolini. Season to taste with salt, pepper, your garlic and onion powder. Pour in the splash of water over the broccolini and cover to semi-steam. Lower your rice to a simmer as it should have already come to a boil. Now flip the chicken, at this point it should have a golden crisp on the side that was flipped. Squeeze in the juice of one lemon over the chicken and add the slices around the chicken. Sprinkle over some parsley for garnish and let cook approximately 7 minutes more. Toss your broccolini to ensure even cooking. Check the rice, it should be just about finished. Fluff with a fork and turn off the heat. Once the chicken has been cooked through, remove it from the pan and set aside. Turn off the heat for the broccolini, it should be perfectly cooked. To the cast iron with the chicken thigh drippings, whisk in flour, one more lemon for juice, butter and about 1/4 cup water. Whisk until a silky sauce forms and thank me later! Plate your dinner and enjoy!

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