Creole Chicken Thighs & Rice
the Editors of Publications International, Ltd.

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
- 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.
Nutritional Information
Calories | 564 |
Total Fat | 25 g |
Cholesterol | 116 mg |
Carbohydrate | 46 g |
Fiber | 2 g |
Protein | 38 g |
Sodium | 560 mg |
Dietary Exchange
Starch | 2-1/2 |
Vegetable | 2 |
Meat | 3-1/2 |
Fat | 3 |
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