Bulgarian Chicken and Rice with Garlic

Method

1. Melt butter in a large pot over medium heat.
2. Add diced onion and sauté until soft, about 3 minutes.
3. Add minced garlic and cook for 1 minute.
4. Add chicken thighs and cook until browned, about 5 minutes.
5. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add rice and thyme, stir well, and cook until rice is tender, about 15 minutes.
7. Season with salt and pepper, and let rest for 5 minutes before serving.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.