A very large skillet with a lid that fits or one that can be covered with aluminum foil
6 - young chicken thighs
1 cup of frozen lima beans ( can be omitted)
2 cups - uncooked rice
3 cups of prepared chicken bullion liquid ( not 3 cups of the powder)
1 - Italian mild bratwurst, cut it up into 1/2 inch pieces
1 TBS (tablespoon) of dried Oregano
3 - cloves (not heads) of minced garlic (more to taste)
1 tsp salt
1/4 tsp pepper
- Brown Chicken thighs on the stove in a pan with a oil. You won't be cooking the chicken at this point, just creating a crusty skin and delicious brown color so don't leave them in the pan too long, about 1-2 minutes on top, bottom, side, side, etc. Don't worry about cooking them too long.
- Take the chicken thighs out of the skillet. They'll be put back in the pan later, so don't take them too far, because they are not cooked all the way through yet.
- Drain most of the oil from the skillet , leave at most 1 Tablespoon of grease in the pan.
- Put the pan back on the stove and turn the heat to med -> low. Brown the minced garlic and the dried oregano in the pan. About 1-2 minutes.
- Add salt and pepper
- Brown the Italian bratwurst in the pan.
- Add 2 cups of un-cooked rice to the pan and mix it around with the garlic and oregano to coat the rice with all that delicious oil and savory flavoring. You'll see the rice become slightly transparent as you cook the rice in the pan. When you start to see it change color and most of grains are the same...( About 1-2 minutes)
- Add the 3 cups of liquid chicken boillion
- Bring this all to a boil on the stove.
- Turn the stove down to medium -> low so the rice mix is no longer boiling
- Nestle the chicken into the rice so that it is mostly covered and only the delicious browned tops are showing
- Cover the pan tightly (with lid or aluminum foil and put a plate on top) and cook for 20 minutes.
- Add the lima beans and then cook for another 10 mintues
