Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe By Tasty Food

BAKED CHICKEN THIGHS, RICE, AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.
• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.
• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.
• Bake in the preheated oven for 30 minutes.
• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.
• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

BRAISED CHICKEN THIGHS WITH RED RICE AS MADE BY HUGH ACHESON RECIPE BY TASTY

Steps:

• Season the chicken thighs on both sides with the salt and pepper.
• Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
• Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
• Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
• Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
• Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
• Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
• Add the rice and stir until toasted, about 2 minutes.
• Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
• Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
• Enjoy!

BRAISED CHICKEN THIGHS

Steps:

• Place the first 3 ingredients in a Dutch oven and mix.
• Bring to a boil.
• Add the chicken and reduce heat to a simmer and cover.
• Cook for 25 minutes until the chicken is cooked through.

BRAISED AND BARBECUED CHICKEN THIGHS

Steps:

• Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
• Combine juices in a large bowl.
• Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
• Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
• Uncover chicken and stir in cornstarch mixture.
• Cook, stirring occasionally, 5 minutes or util sauce is thickened.
• Serve on a bed of rice topped with the green onions.

LOW-CARB MEDITERRANEAN CHICKEN AND TOMATO BY KEVIN CURRY RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
• Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
• Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2-3 minutes, until fragrant.
• Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook for 1-2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
• Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
• Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
• Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
• Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
• Enjoy!

THIGHS ON RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish.
• Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).