Judy's Chicken & Rice

This recipe came from Judy at Patchwork Times quite a few years ago. I've tried to link to the original post, but her blog is no longer available. I didn't want to post the recipe without her permission and wasn't sure how to contact her, but I had an old email address and thankfully, it worked! I really enjoyed getting back in touch with her.

She was very gracious and gave me permission to share her recipe. 

I'm so glad I wrote this down when I did, because I would hate to lose it. I just made it the other day and thought of her. This is another family favorite.

Judy's Chicken & Rice - One Pot!

10 boneless, skinless chicken thighs

Oil for browning

2 Tbsp butter

1 diced onion

1 diced jalapeno

Mushrooms (I probably use about 7 or 8 diced up)

2 cloves garlic, minced

1 1/2 C rice

3 C chicken broth ( homemade or low sodium)

1 can peas, drained

*Season chicken (I use salt, pepper, granulated garlic, and paprika). Brown thighs in oil and butter in large saute pan. Remove from pan. Add a tad more butter if need be and add onion, jalapeno, mushrooms. Sautee for 5 or 6 minutes. Stir in garlic the last few minutes. Add rice and combine with sauteed vegetables, stirring together until rice browns a bit as it absorbs all that flavor. Stir in chicken broth, peas, and add chicken thighs back on top. Cover and simmer until broth has been absorbed, rice is tender, and chicken is cooked through.

I wish she still had her blog. She is an avid gardener and I could certainly use her wisdom as I begin my gardening journey here.

Thank you, Judy!