|10 min||2 h||6|
|1 kg||Chicken thighs, boneless, skinless (raised without antibiotics)|
|1 1/2 cup||Brown rice, long-grain, dry (organic (basmati is good))|
|3 cup||Water, filtered|
|1 1/2 tsp||Himalayan sea salt|
|3/4 tsp||Black pepper|
|3/4 tsp||Garlic powder|
|3 tsp||Italian herb seasoning, McCormick (salt-free (Bragg's is a good brand))|
Spread uncooked rice in bottom of 13 x 9 x 2 baking pan. Mix seasons in a glass measuring cup, and add 3 cups hot water to mix. Pour over rice, and stir to distribute spices. Lay chicken pieces on top of rice in single layer. Optional: sprinkle each piece with salt and pepper. Cover pan tightly with aluminum foil, and bake in preheated 325-degree oven for 2 hours. Remove foil and check for doneness.
Serve with a green salad and steamed broccoli.