Creole Chicken Thighs Rice
Creole Chicken Thighs & Rice
YIELD Makes 4 servings
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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:
- 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.
- 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.
- Arrange chicken over rice mixture; reduce heat. Cover; simmer 20 minutes or until chicken is no longer pink in center and liquid is absorbed.
This recipe appears in:
Southern
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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