Plat
Chicken & Rice Skillet
40 minPour 6Nutri-Score C€
C
40 min
40 minChicken & Rice Skillet
recette de
Katie Anderson
@katie.d.anderson
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
boneless skinless chicken thighs (trimmed, bones removed)Viandes900 g
salt (to taste)Épices6 g
black pepper (ground)Épices2 g
garlic powderÉpices4 g
onion powderÉpices4 g- smoked paprikaÉpices2 g
butterProduits laitiers28 g
rice (rinsed)Céréales400 g
chicken brothÉpicerie960 ml
par portion
Nutrition
402kcal
- Glucides
- 50 g
- Protéines
- 24 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Poêle
lid
pas à pas
Préparation
- Étape 1
Trim and season the chicken
- Trim the chicken thighs and check carefully for any stray bones.
- Season with salt, pepper, garlic powder, onion powder and smoked paprika.
- Étape 2
Sear the chicken
- Add the chicken to a skillet and sear until golden; it does not need to be cooked through.
- Drain off some of the grease, keeping the brown drippings in the pan.
- Étape 3
Toast the rice and add broth
- Add the butter and rinsed rice to the skillet.
- Pour in the chicken broth and bring to a simmer.
- Étape 4
Simmer with the chicken
- Return the chicken thighs to the skillet and cover with a lid.
- Lower the heat to medium-low and simmer without peeking.