KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
8 boneless, skinless chicken thighs (about 1 1/2 pounds)
3 small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
2 1/2 cups low-sodium chicken broth
1 cup long-grain brown rice
1 small onion, chopped
1 tablespoon smoked paprika
1 tablespoons fennel seeds, crushed
kosher salt and black pepper
salad, for serving
|
1st Keep
 ninman
|
Comments