Description
Makes 4 servings.
Ingredients
- 8 boneless, skinless Chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 medium Onion, chopped
- 2 medium carrots, thinly sliced
- 1 rib celery, thinly sliced
- 2 14-1/2-ounce cans chicken broth
- 1 cup dried Lentils
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 cups cooked brown rice
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
Directions
- Sprinkle Chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add Chicken; cook 3 to 4 minutes on each side or until light brown. Remove Chicken; keep warm.
- Spoon off excess fat from skillet; add Onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender.
- Stir in broth, Lentils, thyme and bay leaf. Return Chicken to skillet. Bring to a boil; reduce heat to medium.
- Cover and simmer 25 to 30 minutes or until Lentils are tender and Chicken is no longer pink in center. Remove bay leaf. Serve over hot rice. Sprinkle with parsley.