Give it a try, I think you'll love it too:
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Chicken & Rice My Way
4 bone-in, skin-on chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Cajun seasoning
1 cup of long-grain rice, toasted
1 teaspoon salt
2 tablespoons olive oil
1/2 yellow onion, sliced
1 small red bell pepper, diced
3 cloves of fresh garlic, finely diced
1/4 teaspoon salt
2 cups low-salt chicken stock
1 cup of frozen peas
Rinse thawed chicken thighs and pat dry with paper towels. Season them with salt, pepper, and Cajun seasoning, set aside.
|Toasted long grain rice|
|Sauted onions, red bell pepper, and garlic|
|Juicy bone-in, skin-on chicken thighs, skillet fried|
Now put the seasoned chicken thighs in the skillet and brown over medium-high heat, but don't cook completely (add a little more oil if needed, but not too much).
In a medium pot, add the toasted rice, chicken stock, 1 teaspoon of salt, and the browned chicken thighs. Cover and bring to a low simmer. At this point cook for 20 minutes, covered, checking after 15 minutes to make sure that the rice is not burning.
Now using the same skillet, combine the cooked chicken and rice with the onions, peppers and garlic. Now add the thawed green peas, and gently mix everything together. You just need to let the heat of the rice to warm the peas. Taste the rice for additional seasoning if needed. Makes 2 large servings.
Note: You can double or triple this recipe depending on how many mouths you have to feed.
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