Directions
- 1In a bowl, mix all the seasonings together.
- 2Add chicken thighs to the bowl, pour olive oil, and mix with the seasoning until well coated.
- 3In a cast iron pan, cook the chicken thighs for 5 minutes on each side.
- 4Add butter to deglaze the pan.
- 5Add half a diced yellow onion and sauté for a couple of minutes.
- 6Add 1 tablespoon of minced garlic and stir.
- 7Add 1 1/2 cups of washed rice and toast for five minutes.
- 8Transfer the toasted rice to a new pan.
- 9Pour in 3 cups of chicken broth.
- 10Season with Chef Millie's All Purpose Seasoning and add some tomato bouillon.
- 11Add the cooked chicken thighs to the rice and broth mixture.
- 12Cover with aluminum foil and simmer on medium heat for 30 minutes.
- 13Garnish with parsley.
Ingredients
- 1 tablespoon Chef Millie Mill's All Purpose Seasoning
- 1 tablespoon Cayenne
- 1 tablespoon Cumin
- 1 tablespoon Coriander
- 1 tablespoon Oregano
- 5 Bone-In Chicken Thighs
- 1 tablespoon Olive Oil
- 1 package Sazon
- 1 tablespoon Butter
- 0.5 Diced Yellow Onion
- 1 tablespoon Minced Garlic
- 1.5 cup Rice
- 3 cup Chicken Broth
- 1 tablespoon Parsley
Equipment
cast iron panwooden spatulabowlaluminum foil
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