Creole Chicken Thighs & Rice
Makes 4 servings
|2||tablespoons vegetable oil|
|2-1/4||pounds chicken thighs|
|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|
|Hot pepper sauce|
- 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.
|Total Fat||25 g|
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