4 to 6 pieces Personal Gourmet Chicken Thighs
2 tablespoons vegetable oil
½ teaspoon paprika
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves garlic, minced
1 cup long grain or converted rice
1 can (14.5 ounces) diced tomatoes, undrained
1 cup water
Hot pepper sauce to taste
Heat oil in large skillet or Dutch oven over medium heat until hot.
Sprinkle chicken with paprika, thyme, salt and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
Add celery, bell pepper, onion and garlic to same skillet, cook 2 minutes.
Add rice, cook 2 minutes and stir to coat rice with oil.
Stir in tomatoes with juice and water, season with hot pepper sauce, bring to boil.
Arrange chicken over rice mixture, reduce heat.
Cover, simmer 20 minutes or until chicken is no longer pink in the center and the liquid is absorbed.
Serves 4 hardy appetites
Made with: Boneless Skinless Thighs