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Categories:
oil chicken thighs onion long grain rice tomatoes salt chicken water red beans chili powder salt pepper pepper
Viewed: 57 - Published at: 8 years agoIngredients
- 1 Tbsp. oil
- 1 1/2 lb. chicken thighs, skinned, boned, and meat cut into 1/2 inch pieces
- 1 medium onion, chopped
- 1/2 c. uncooked long grain rice
- 2 (16 oz.) cans stewed tomatoes
- 1 (14.5 oz.) can less salt chicken broth or 1 3/4 c. chicken broth
- 1 1/4 c. water
- 1 (15.5 oz.) can red beans, rinsed and drained
- 1 to 2 Tbsp. chili powder
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 4 to 8 drops of hot pepper sauce (if desired)
Method
- Heat oil in Dutch oven over medium high heat.
- Add chicken; cook 5 to 8 minutes or until lightly browned, stirring frequently. Add onion.
- Cook 3 to 5 minutes or until onion is crisp-tender. Stir in remaining ingredients.
- Bring to a boil.
- Reduce heat to medium; cover and cook 20 to 40 minutes or until rice is tender and chicken is no longer pink.
- Makes 9 (1 cup) servings.
