Directions
- 1Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
- 2Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
- 3Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
- 4Flip, cook the other side, remove and set them aside.
- 5Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
- 6Add the peas and the washed rice.
- 7Give it a good mix, season the rice with salt and pepper and let cook for a few minutes before adding in the chicken broth and the cream.
- 8Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
- 9Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
- 10Once uncovered, let it rest for a few more minutes.
Ingredients
- 8 chicken thighs
- 2 cups long grain rice
- 1 cup peas
- 1 carrot
- 1 celery stick
- 0.5 red onion
- 2 garlic cloves
- 2 cups chicken broth
- 1 1/2 cup heavy cream
- 1 1/2 cup green onion
- 1 tbsp butter
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano flakes
- 1 tsp salt
- 1 tsp pepper
Equipment
large deep pan
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