Directions
- 1In a bowl, toss chicken thighs with olive oil and season with turmeric, onion powder, garlic powder, paprika, lemon pepper, salt, and black pepper.
- 2Sear the chicken on all sides in a frying pan.
- 3Remove chicken from the pan and set aside.
- 4In the same pan, sauté shallots, bell peppers, and celery until tender.
- 5Add pepper flakes to taste.
- 6Stir in tomato paste, garlic paste, minced garlic, and sun-dried tomatoes until combined.
- 7Add rinsed rice and stir until well combined.
- 8Let the rice sit until slightly toasted.
- 9Add chicken broth and bay leaves.
- 10Add Southern Made Creole seasoning and return the chicken to the pan with all drippings.
- 11Cover and simmer for 20-25 minutes.
- 12Remove bay leaves and add green onions.
Ingredients
- 4 chicken thighs
- 2 tbsp olive oil
- 1 tbsp turmeric
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp lemon pepper
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup shallots
- 1 cup bell peppers
- 1 cup celery
- 1 tbsp pepper flakes
- 1 tbsp tomato paste
- 1 tbsp garlic paste
- 1 tbsp minced garlic
- 1 cup sun-dried tomatoes
- 2 cups rice
- 2 cups chicken broth
- 2 bay leaves
- 1 tbsp Southern Made Creole seasoning
- 1 cup green onions
Equipment
bowlfrying pantongsspatula
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