Directions
- 1Season boneless, skinless chicken thighs with olive oil and seasoning blend.
- 2Sear chicken thighs in a hot pan for 5-7 minutes, flip and add rosemary and butter; let simmer for 10 more minutes.
- 3Add green and red bell peppers and leeks to the pan.
- 4Add more seasoning blend and southwest sauce to the pan.
- 5Add rice and butter to the pan, mixing well.
- 6Add double the amount of chicken broth (4 cups) to the rice, cover, and let simmer.
- 7Slice cooked chicken and add to the pan with the rice.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp seasoning blend
- 2 sprigs rosemary
- 2 tbsp butter
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped leeks
- 1 cup southwest sauce
- 2 cups rice
- 4 cups chicken broth
Equipment
glass baking dishwooden spatulatongslarge skilletmesh strainerglass bowl
Related recipes
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup
Cheeseburger Macaroni Soup
American · Soup40m
One Pan Chicken and Cabbage
American · Soup15m
Alitas al horno con papas
American · Soup1h
Amish Stuffed Pork Chops
American · Soup15m
Spicy Chicken Fries
American · Soup
Best Hot Dog Chili
American · Soup
Herbed Mushroom Rice
American · Soup25m
One-Pan Pasta
American · Soup
Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn
American · Soup30m
Hot Dog Chili
American · Soup45m