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Southern Cuisine is also known as "comfort food" and often contain more than their fair share of fried foods, Cajun and Creole spices as well as heavy starches.

Creole Chicken Thighs Rice
by the Editors of Easy Home Cooking Magazine

Creole Chicken Thighs & Rice Photo
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:
Serving Size:
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


This recipe appears in: Southern



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