2 TBSP lemon juice
1 14 oz can chicken broth
2 TBSP honey
2 TBSP soy sauce
1 tsp olive oil
1 medium onion - chopped
1 cup Uncle Ben’s converted rice - uncooked
1/2 tsp black pepper
1 TBSP parsley
6 chicken thighs, with or without skin
In a large skillet with tight fitting lid heat olive oil and brown chicken thighs.
Remove thighs when browned and add onion. Saute until onion is soft.
Add lemon juice, chicken broth, honey, soy sauce, black pepper, parsley, and rice. Stir to combine. Add browned chicken thighs on top. Cover and simmer for about 30 minutes or until chicken is done and liquid is absorbed.