Creole Chicken Thighs Rice

by the Editors of Publications International, Ltd.

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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>  20 November 2008.

Creole Chicken Thighs & Rice Photo
Creole Chicken Thighs & Rice
Yield: Makes 4 servings
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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