Best 3 Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe By Tasty Recipes
Indulge in a delectable culinary journey with braised chicken thighs, a dish that harmonizes the rich flavors of chicken, aromatic spices, and the vibrant textures of red rice. This recipe, inspired by renowned chef Hugh Acheson, tantalizes the taste buds with its tender chicken, infused with a delightful blend of paprika, cumin, and coriander. Accompanied by fluffy red rice, this dish promises a satisfying and wholesome meal. Additionally, the article offers an enticing array of complementary recipes to elevate your culinary experience. Discover the secrets of preparing flavorful roasted carrots with a touch of honey and thyme, the perfect side dish to complement the richness of the chicken. For a refreshing contrast, learn how to craft a vibrant cucumber salad with a tangy dressing. And to satisfy your sweet cravings, embark on a baking adventure with a batch of delectable chocolate chip cookies, the ideal ending to a delightful meal.
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BRAISED CHICKEN THIGHS WITH RED RICE AS MADE BY HUGH ACHESON RECIPE BY TASTY
My father who has Alzheimer's was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer's Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing... and really tasty.
Provided by Betsy Carter
Categories Dinner
Time 1h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Season the chicken thighs on both sides with the salt and pepper.
- Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
- Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
- Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
- Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
- Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
- Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
- Add the rice and stir until toasted, about 2 minutes.
- Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
- Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
- Enjoy!
Nutrition Facts : Calories 830 calories, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 22 grams, Sugar 13 grams
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes
Provided by Nakano
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
- In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
- Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
- Fluff rice and serve with the chicken and the scallion sauce.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams
Tips:
- Use a well-seasoned cast iron skillet. This will help to evenly brown the chicken thighs and create a flavorful crust.
- Sear the chicken thighs over high heat until they are golden brown. This will help to lock in the juices and flavor.
- Reduce the heat to medium-low and add the vegetables. Cook until the vegetables are tender, about 10 minutes.
- Add the red rice and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 18 minutes, or until the rice is cooked through.
- Stir in the lemon juice and parsley. Serve immediately.
Conclusion:
This braised chicken thighs with red rice recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are cooked in a flavorful sauce made with red rice, vegetables, and herbs. The result is a tender and juicy chicken dish that is sure to please everyone at the table. Enjoy!
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