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Baked Chicken Thighs With Rice
Ingredients
Baked Chicken Thighs With Rice
by Chef Patricia DeMauro
- 2 teaspoons smoked paprika
- 2 teaspoons Herbs de Provence
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup onion
- 3 – 4 fresh carrots
- 1 1/2 cups rice
- 3 1/2 cups low sodium chicken broth
- 1 – 8.5 ounce can small peas
- 1/2 tablespoon capers
- 1 cup fresh spinach
- 2 – 3 spring scallions
- 1/2 fresh lemon
- 1/2 cup fresh parsley finely chopped (optional) for garnish
Preparation
- Wash and peel carrots Finely dice scallions. Rinse fresh spinach under cold water. Chop spinach into medium size pieces. Open can of peas and drain the liquids. Rinse rice under cold water, drain all liquid and set aside. Remove skin from chicken thighs and rinse under cold water. Pat chicken dry with paper towels and set aside.
- Add all spices to a large bowl and mix well (reserve 1 tablespoon spices for rice). Place chicken thighs in the large bowl with the spices. Keep turning the chicken over until all chicken thighs are evenly coated with the spices.
- Heat skillet on medium heat and slowly add the oil. When the oil is heated to medium high, add chicken thighs and cook for 3 – 4 minutes on each side. Remove cooked chicken from skillet and set aside placing chicken on a dish lined with paper towels to absorb excess oils. ONLY USE A SKILLET THAT CAN BE USED ON THE STOVETOP AND OVEN AS WELL!!
- Add butter to the skillet you cooked the chicken in. When the butter is melted, add the onions and carrots, and sauté for 2 – 3 minutes. Be sure to turn a few times. Add the rice to the onions and carrots, then add the reserved spices over the rice and mix well.
- Start to brown/toast the rice for 2 – 3 minutes on one side, then turn the rice over using a spatula, and toast for another 2 – 3 minutes on the other side. After the rice has been lightly toasted/browned, add broth, peas, and capers. Stir and mix, after each ingredient is added.
- Place the cooked chicken thighs on top of the rice. Cover the pan and bake in a preheated oven at 350 degrees F for 1 hour.
- One hour later. 5 minutes before the chicken and rice is baked, add the chopped spinach by placing it all around the dish. Using a fork to press some of the spinach into the rice.
- 5 minutes later. Just before serving, add diced scallions, fresh parsley, and squeeze the juice from 1/2 fresh lemon over the dish.
Remember to be Creative and Mangia Perfecto!!!
Credits
CHEF
Patricia DeMauro
MUSIC
Guitar Noir by Vinnie DeMasi