Ingredients with Measurements:
- 4 bone-in chicken thighs
- 1 cup uncooked white rice
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 2 tbsp olive oil
Special equipment needed:
- Large skillet with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the skillet over medium-high heat and add olive oil.
2. Season chicken thighs with paprika, thyme, oregano, salt, and black pepper.
3. Brown chicken thighs in the skillet for 5 minutes on each side. Remove from skillet and set aside.
4. Add onion, garlic, and green bell pepper to the skillet and cook until softened, about 5 minutes.
5. Add uncooked rice to the skillet and stir to coat with the vegetable mixture.
6. Add diced tomatoes and chicken broth to the skillet and stir to combine.
7. Place chicken thighs on top of the rice mixture.
8. Cover the skillet with a lid and reduce heat to low.
9. Simmer for 25-30 minutes or until the rice is cooked and the chicken is tender.
10. Remove from heat and let sit for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Sodium: 1200mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- White rice can be substituted with brown rice or quinoa.
- Diced tomatoes can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add sliced mushrooms to the skillet for extra flavor.
- Use Cajun seasoning instead of paprika, thyme, and oregano for a spicier dish.
- Add a can of drained and rinsed black beans for extra protein.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Stir the rice occasionally to prevent it from sticking to the bottom of the skillet.
- If the rice is not fully cooked after 30 minutes, add a splash of chicken broth and continue simmering.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Hunter's Chicken and Rice in a large serving dish with fresh herbs sprinkled on top.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth and continue simmering.
- If the chicken is not fully cooked after 30 minutes, cover the skillet and continue simmering until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Hunter's Chicken and Rice is a classic one-pot meal that originated in the southern United States. It was traditionally made with wild game meat, such as venison or rabbit, but chicken is now the most common protein used.
Flavor profiles:
Hunter's Chicken and Rice is a savory and comforting dish with flavors of paprika, thyme, and oregano. The diced tomatoes add a slightly sweet and tangy flavor to the dish.
Serving suggestions:
Serve Hunter's Chicken and Rice as a main dish for dinner or as a hearty lunch.
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