Oil
5-6 Small Chicken Thighs
1 Onion, chopped
3 Celery Stalks
5 Cloves Garlic, minced
4 T Butter
1 C. Rice
2 C. Hot Water
2 t. Penzey’s Chicken Soup Base
Brown chicken thighs in oil in a dutch oven. Remove chicken and add onion, celery, garlic cloves, and butter to the pot, sautéing for a few minutes. Add rice and hour water with the chicken soup base dissolved in it. Stir until mixed. Place chicken on top of rice mix, cover, and bake at 350 for an hour.
6 servings = 373 Calories