Truthfully, I just threw this together last minute but my husband loved it so I will do my best to tell you exactly what I did.
INGREDIENTS
1 package of 6 chicken thighs
1 onion, sliced
2 cloves garlic, roughly chopped
1 green bell pepper, sliced
1 canned tomatoes, drained & rinsed
1 package mushrooms, rinsed & sliced
1 can chickpeas
4 cups of rice, cooked (2 cups uncooked)
Sour Cream, Avocado, or Salsa for topping
INSTRUCTIONS
First things first, I rinsed the chicken thighs, put them in a gallon Ziploc bag, drizzled in some oil, salt, pepper, and the garlic cloves. Once they were shaken up and coated evenly I slid them into a preheated pan, medium heat. Chicken thighs should be placed skin side down and you know they are ready to be turned when the skin releases easily. If it sticks, it is not yet done. Meanwhile, while the chicken thighs cook, Start cooking your rice on the back burner. Once your chicken thighs and rice is cooking, you can start preparing all of the veggies.
I used a larger pan over medium heat to add in the sliced onions ad bell peppers, drizzle veggies in oil, sprinkle with salt, and continue to saute until fully cooked. Place them in a separate bowl, and use the same pan to saute canned tomatoes, sprinkled in salt. These do not need to be cooked, just warmed up in the pan. Place them in a separate bowl, and still using the same pan drizzle the mushrooms in oil, sprinkle with salt and pepper to taste, and cook until finished. Check on your thighs, turning them when they are ready. Once everything has been sauteed and placed in their own bowls, you can saute some chickpeas drizzled in oil, coated in salt and paprika for added flavor and crunch. All of the veggies mentioned are optional and can be left out if you prefer.
Top them with sour cream, avocado, or salsa of your choice and ENJOY!
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