Creole Chicken Thighs Rice
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Creole Chicken Thighs Rice." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/creole-chicken-thighs-rice-recipe.htm> 21 August 2008.
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
