BRAISED CHICKEN THIGHS WITH RED RICE AS MADE BY HUGH ACHESON RECIPE BY TASTY
My father who has Alzheimer's was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer's Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing... and really tasty.
Provided by Betsy Carter
Categories Dinner
Time 1h40m
Yield 4 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 830 calories, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 22 grams, Sugar 13 grams
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Waqasali Viki
[email protected]This recipe was a great way to use up some leftover chicken. The red rice was a nice change from the usual white rice.
otite glory
[email protected]The chicken was a bit dry, but the red rice was delicious. I think I'll try making this recipe again with a different cut of chicken.
Moro _ asc 1
[email protected]This dish was easy to make and the chicken was very moist. I will definitely be making this again.
virtual numero
[email protected]I loved the crispy skin on the chicken and the red rice was cooked perfectly. This is a great recipe for a weeknight meal.
mehjabin Mukta
[email protected]This recipe was a great way to use up some leftover chicken. The red rice was a nice change from the usual white rice.
Ashley Miscuk
[email protected]The chicken was a bit dry, but the red rice was delicious. I think I'll try making this recipe again with a different cut of chicken.
Alejandro Castro
[email protected]This dish was easy to make and the chicken was very moist. I will definitely be making this again.
Laju Uwawah
[email protected]I loved the crispy skin on the chicken and the red rice was cooked perfectly. This is a great recipe for a weeknight meal.
Umesh Pidasaini
[email protected]This recipe was a great way to use up some leftover chicken. The red rice was a nice change from the usual white rice.
Ashok Sunar
[email protected]The chicken was a bit tough, but the red rice was delicious. I think I'll try making this recipe again with a different cooking method.
Demeke Shewangizaw
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the chicken and rice. I will definitely be making this again.
Tshepi Richards
[email protected]This dish was a bit bland for my taste. I think I'll add more spices next time.
Joseph Alvarez
[email protected]This recipe was easy to follow and the chicken and rice turned out great! I especially liked the crispy skin on the chicken.
raheem bourne
[email protected]The chicken was a bit dry for my taste, but the red rice was delicious. I think I'll try making this recipe again with a different cut of chicken.
Kimberly Deita
[email protected]This was a great recipe! The chicken was very tender and the red rice was flavorful. I will definitely be making this again.
myleena.x
[email protected]I've made this recipe several times now and it's always a hit with my family. The chicken is always moist and flavorful, and the red rice is a great side dish. I highly recommend this recipe!
Farhadian Masis
[email protected]These braised chicken thighs were fall-off-the-bone tender and incredibly flavorful. The red rice was also perfectly cooked and had a wonderful nutty flavor. I would definitely make this dish again!