Directions
- 1In a bowl, mix together the chicken thighs with olive oil, onion powder, garlic powder, seasoned salt, black pepper, and dried thyme.
- 2In a heavy bottom pot over medium heat, sear the chicken in vegetable or canola oil for 2–4 minutes per side, in batches.
- 3Remove chicken from the pot and set aside.
- 4Add butter to the pot, then add chopped or processed onions, bell peppers, and celery and sauté until softened.
- 5Stir in the cornstarch.
- 6Add the chicken broth, deglaze the pot, and return the chicken to the pot.
- 7Add heavy cream (optional), black pepper to taste, and Badia Complete Seasoning to taste.
- 8Add 1 bay leaf.
- 9Add ½ cup of water.
- 10Cook covered for 20 minutes, then uncovered for 20–30 minutes, stirring occasionally to prevent sticking and burning.
- 11Serve over white rice.
Ingredients
- 2 lbs Skinless Chicken Thighs
- 0.25 cup Vegetable or Canola Oil
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 medium Yellow Onion
- 1 small Bell Pepper
- 1 stalk Celery
- 1 tsp Badia Complete Seasoning
- 4 cups Chicken Broth
- 0.5 cup Water
- 1 heaping tbsp Cornstarch
- 2 tbsp Heavy Whipping Cream
- 1 tbsp Onion Powder
- 1 tsp Garlic Powder
- 1 heaping tbsp Seasoned Salt
- 1 tsp Black Pepper
- 0.5 tsp Dried Thyme
- 1 Bay Leaf
Equipment
food processorheavy bottom pottongs
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