Chicken Thighs with Lentils and Rice

Description

Makes 4 servings.

Ingredients

• 8 boneless, skinless chicken thighs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 medium carrots, thinly sliced
• 1 rib celery, thinly sliced
• 2 x 14½-ounce cans chicken broth
• 1 cup dried lentils
• ½ teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked brown rice
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

Directions

1. 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.
2. Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender.
3. Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium.
4. 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.