Easy Chicken Thighs And Rice One Pot Meal

• 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

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 inch pan or casserole.
3. Remove skin and excess fat from the chicken thighs.
4. 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.
5. Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
6. Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
7. Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
8. Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.

chicken stock, white rice, butter, onion, celery, fresh asparagus, chicken, italian herb seasoning, salt, paprika, garlic, tomatoes, garlic, onion salt, celery salt

Taken from www.food.com/recipe/easy-chicken-thighs-and-rice-one-pot-meal-417175 (may not work)