Ingredients
Chicken and Rice dinner
6 - 8 boneless, skinless chicken thighs
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp Tony Chachere’s Creole seasoning
1 packet sazon Azafran
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
2 cup jasmine white rice
4 cups water
1 tbsp chicken bouillon
1 package of frozen broccoli
I package of frozen corn
creamy Sauce
4 tbsp unsalted butter
1 tsp Cajun seasoning
1 tsp lemon pepper
1 tsp paprika
1 tsp red pepper flakes
1 heaping cup of heavy cream
⅓ cup grated Parmesan cheese
Directions
Chicken and Rice dinner
Step 1
In a large bowl, coat chicken thighs in the seasonings and olive oil. Marinade for 30 minutes in the fridge.
Step 2
Grab a large pot and melt 2 tbsp of butter and 2 tbsp of oil. Cook the seasoned chicken thighs 3-4 minutes on each side, with a nice browned char, on medium high heat. Once that’s done, remove the chicken and set to the side.
Step 3
Add the rice to the pan and stir around in the oily bits of the pan, toasting the rice for a few minutes on medium high heat. After about 5 minutes, add the water.
Step 4
Next, add the frozen broccoli and corn and stir around. Place the chicken thighs on top of the rice mix and allow the mix to come to a rolling boil.
Step 5
Cover with the top, lower the heat to low and allow to cook for 20-25 minutes or until rice is fluffy and chicken is fully cooked.
creamy Sauce
Step 1
In a small saucepan, melt the butter on medium heat. Add the seasoning and mix.
Step 2
Once the butter has melted, add the heavy cream and stir. Allow the sauce to come to a simmer after 5 minutes or more, lower heat and add the Parmesan cheese.
Step 3
Stir until it’s thick and turn off the heat. Add desired amount of sauce on top of chicken dinner.
