Authentic Creole Chicken Thighs with Rice Recipe

Creole Chicken Thighs & Rice

YIELD Makes 4 servings

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.

This recipe appears in: Southern NUTRITIONAL INFORMATION: 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