Latin Rice With Chicken Thighs is a one pot meal that is loaded with deep flavor. By using the dark meat, rather than the more common white meat, it helps to create a deeper flavor and more moist outcome with this wonderful Mexican dish.
large, nonstick sauté pan with lid
6 bone-in chicken thighs (about 2 1/2 pounds)
salt and pepper
dry white wine
long grain rice
red bell pepper
Prepare the ingredients by peeling and mincing the garlic, peeling and chopping the onion, coring, deseeding and chopping the bell pepper, and washing and dicing the tomatoes. Season the chicken with salt, pepper and paprika.
Heat the oil in the sauté pan on medium to high heat. Once oil is heated, brown the thighs for about 5 minutes per side, starting with skin side down. Remove from heat.
Reduce the heat, add onion and powdered wine and cook until the onion is soft and the liquid of the wine has evaporated. Sauté the garlic and pepper until soft, about 3 more minutes.
Add the rice. Spread it out so that it is covering the bottom of the pan. Combine the broth, fresh cilantro, tomatoes, chicken and bring the mixture to a simmer. Cover the pan and simmer for about 18 minutes, stirring to keep the rice from burning or sticking. Use a meat thermometer to check the temperature of the chicken. It is done when the temperature reaches 165F.
Add the remaining cilantro to top and serve with lime wedges.
Enjoy Latin Rice With Chicken Thighs!
You might also enjoy Duck Confit.