Italian "Bolognese" with Chicken Thighs

Ingredients

• 1.5 lb skinless boneless chicken thighs
• 1 medium white onion
• 2 teaspoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 cups low sodium chicken broth
• 1.5 cups long-grain rice
• 2 tablespoons light olive oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Season chicken thighs with sea salt, white pepper, garlic powder, thyme, and rosemary.
3. 3Add chicken thighs to the skillet and brown on all sides (about 3-4 minutes per side).
4. 4Remove chicken from the skillet and set aside.
5. 5Add chopped white onion to the skillet and cook until softened, about 5 minutes.
6. 6Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. 7Return the chicken thighs to the skillet.
8. 8Cover the skillet and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. 9While the chicken is simmering, cook long-grain rice according to package directions.
10. 10Serve the chicken and sauce over a bed of cooked long-grain rice.