Friday, January 23, 2015

Quick Chicken & Rice

This is really good! It's quick to throw together and can easily be doubled to make for a larger crowd. I used boneless thighs but bone-in would be fine as well. I topped the dish with chopped scallions and chopped pickled jalapeno. I am a devoted fan of the pickled jalapeno. They don't have the heat of the fresh variety. You can also use the juice from the jar to flavor dishes.

4 boneless chicken thighs, salt and peppered
olive oil
1 onion chopped
1 red pepper chopped
3 garlic cloves, chopped
1 cup white Basmati rice
2 cups beef broth
1 t smoked paprika (yes, get the smoked-it makes a difference)
1 T jalapeno rings,  chopped
4 scallions chopped

In a large lidded skillet,  brown the things in the olive oil about 3 minutes per side. Remove to plate. Add peppers and onion to the pan and cook 6 or 7 minutes. Add the garlic and smoked paprika and stir around for a minute or so. Add the rice and stir, throw in a little salt and the beef broth. Add the chicken back in and bring all that to a boil. Cover and simmer for 30 minutes. Dish into bowls and top with scallions and jalapenos.

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