Beef Chili Colorado

Beef Chili Colorado
Cook five or six hours until tender.

Monday, October 4, 2010

Fried Chicken Thighs w/Rice

The main spices in this recipe are sage and thyme, whcih are in Bell’s Poultry Seasoning. A small quantity of garlic either fresh or dehydrated can be added to this recipe according to your taste.

The chicken thigh is the part of the chicken where you will find flavor in the form of fat deposits just under the skin plus the thigh meat itself contains the most flavorable fat in a chicken. This is the same as in most poultry, including turkeys. This is the reason why I really like the taste of the thighs in this recipe. Most of the time I avoid meat fat in my cooking but chicken thighs are an exception because of the flavor.

Ingredients

You will need:
6 to 8 large chicken thighs, with skin
or
Skinless chicken thighs
3 TB virgin olive oil to sauté chicken
2 medium peeled carrots cut into rounds
½ medium yellow onion chopped into small pieces
2 stalks celery washed and chopped
White mushrooms washed and sliced into thick slices
Rice, 1 cup dry, use your favorite type of rice, I prefer Basmati or Jasmine
1 or 2 pieces of fresh garlic chopped
or
1 tsp dry, dehydrated garlic
2 teaspoons Bell’s poultry seasoning; I will post a picture of the box so it will be easy for you to recognize this spice at the grocery store.
1 two-cup bottle of bottled water

Method
Sauté chicken thighs, on medium heat, in the virgin olive oil until chicken is medium golden brown yet it may not be completely cooked…yet…but will cook through when added back to pan with vegetables and rice

Remove chicken from pan to a holding plate.

Add the chopped vegetables and sauté all on medium heat for a couple of minutes.

Add the cup of dry rice, and stir the vegetables and rice around so the rice gets on the bottom of the pan where the rice should turn ‘white’ from being heated. This procedure provides for a better taste in the final dish.

Add the 2 teaspoons of Bells Poultry Seasoning if you haven’t already done this, and add the garlic, salt and pepper to your taste.

Add some water as you sauté the vegetables and rice if the vegetables/rice appear to be in danger of burning. You want the vegetables to soften up a bit but they will not be completely cooked. They will finish cooking after you add the water.

Add the 2-cup bottle of bottled water and add the chicken thighs back to the dish so the browned chicken will flavor the dish as it continues cooking, and the chicken will continue to cook. Bring this mix of chicken, vegetables, and rice to a low bubble on a medium low heat. COVER the pan to keep the heat in the dish so the heat will cook the chicken completely, and the rice will cook and absorb all of the water.
The finished dish will not have any water left in the pan.
For health reasons chicken MUST ALWAYS be cooked, completely through.

The rice, which is a grain and contains amino acids, will combine with the amino acids in the vegetables in this recipe to form complete whole protein. The chicken is a complete protein by itself.
This dish is delicious as well as nutritious!

Copyright © 2010 by Carol Garnier Dutra

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