Chicken and Brown Rice

I visited a Navy buddy in San Diego a while back, and while I was out there, his girlfriend at the time made this for dinner.  It was the first time I had ever eaten asparagus and brown rice, and like it.

Chicken and Brown Rice
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 chicken thighs
  • 1 cup brown rice
  • 4½ cups low sodium chicken stock
  • 1 cup asparagus cut into inch pieces
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon dried, ground thyme
  • 1 teaspoon black pepper
  • ¼ cup half/half or whipping cream
  • 3 tablespoons butter
  • 1 shallot minced
  • 2 garlic cloves minced
  1. Pat the chicken dry with paper towels and season with thyme and black pepper.
  2. Melt the butter in deep large skillet, and sauté the shallot and garlic.
  3. Add the chicken thighs, cook on med-high and brown on both sides. they don’t have to be fully cooked yet.
  4. Add brown rice and kind of toast it. then add the chicken stock and reduce heat and cover, stirring occasionally. (rice takes about 40 minutes to cook, the brown rice needs a little extra…it took about 45 minutes for me).
  5. When rice is done to your liking, the chicken will have braised in the chicken stock/rice.
  6. Add half/half and cut asparagus, stir well. Let it simmer on low until the asparagus is tender.
  7. Add half of the grated cheese, and stir once more. Top with the rest of the cheese and serve.
Prep time for me was about 5 minutes…you can sauté and season the chicken at the same time, then it takes about 45 minutes to cook based on the directions for the brown rice. You’ll need the extra liquid because the chicken will absorb it too.



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