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Creole Chicken Thighs Rice


Creole Chicken Thighs & Rice

Creole Chicken Thighs & Rice

Yield

Makes 4 servings

Ingredients

2 tablespoons vegetable oil
2-1/4 pounds chicken thighs
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 cup long grain or converted rice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Hot pepper sauce

Preparation

  1. Heat oil in large skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt, paprika, thyme and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
  2. Add onion, celery, bell pepper and garlic to same skillet; cook 2 minutes. Add rice; cook 2 minutes, stirring to coat rice with oil. Stir in tomatoes with juice, water. Season to taste with hot pepper sauce; bring to a boil.
  3. Arrange chicken over rice mixture; reduce heat. Cover; simmer 20 minutes or until chicken is no longer pink in center and liquid is absorbed.

Nutritional Information

Sodium 560 mg
Protein 38 g
Fiber 2 g
Carbohydrate 46 g
Cholesterol 116 mg
Total Fat 25 g
Calories 564

Dietary Exchange

Meat 3-1/2
Vegetable 2
Starch 2-1/2
Fat 3

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