BRAISED CHICKEN THIGHS WITH RED RICE AS MADE BY HUGH ACHESON RECIPE BY TASTY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe by Tasty image

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

5 oz bone-in, skin-on chicken thighs
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 cup yellow onion, minced
1 cup fresh tomato, diced
1 poblano chile, seeded and minced
3 cloves garlic, thinly sliced
¼ teaspoon hot smoked paprika
½ cup red wine vinegar
1 cup low sodium chicken stock
½ cup bacon, diced
½ medium red onion, diced
1 cup red bell pepper, seeded and diced
1 stalk celery, diced
½ jalapeño, red, seeded and minced
1 cup basmati rice
1 cup chopped tomato, peeled and seeded, juices reserved
3 bay leaves, dried
sea salt, to taste
1 ½ cups low sodium chicken broth

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

Ilori Olugbenga
[email protected]

This recipe is a must-try for any chicken lover. The chicken is cooked to perfection and the red rice is a great addition.


Ronald Christian
[email protected]

This is a great recipe for a cold winter day. The chicken and rice are so comforting and filling.


Ernestina Awutey
[email protected]

I love the combination of flavors in this dish. The chicken and rice are perfectly complemented by the spices.


Ion Adelina
[email protected]

I'm always looking for new chicken recipes, and this one is definitely a winner. The chicken was so juicy and flavorful.


giyanu shinchuri
[email protected]

This recipe is a great way to use up leftover chicken. I had some roasted chicken in the fridge and it worked perfectly in this dish.


Angel BUSO
[email protected]

I've never made red rice before, but this recipe made it so easy. The rice turned out perfectly.


Luke Thompson
[email protected]

I made this recipe for a potluck and it was a huge success. Everyone loved it!


Cute jani
[email protected]

This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.


Gaming SD
[email protected]

I was a little hesitant to try this recipe because I'm not a fan of chicken thighs, but I'm so glad I did. The chicken was so tender and flavorful.


ranaharis haris
[email protected]

This recipe is a keeper! I've already made it twice and my family loves it.


Taj Jahid Hasan moon
[email protected]

I'm not a huge fan of red rice, but this recipe changed my mind. The rice was cooked perfectly and had a great flavor.


hoti email
[email protected]

The flavors in this dish are amazing. The chicken is perfectly seasoned, and the red rice is cooked to perfection.


SK Sojib
[email protected]

I love how easy this recipe is to make. I was able to throw everything in my slow cooker and let it cook all day. The chicken and rice turned out perfectly.


Abdul Hakim
[email protected]

This recipe was a hit with my family! The chicken was tender and juicy, and the red rice had a wonderful nutty flavor. I will definitely be making this again.