This is a simple yet flavorful meal to enjoy. The nights begin early and the cold has decided to knock at the door and bluster on in. It is a perfect time of year to turn the oven on and let the imagination run free.
Chicken with Rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Poultry
Ingredients
Units
Scale
For the Chicken:
- 8 chicken thighs
- 2 bell peppers - roasted and sliced
- 2 tbs. canola oil
- 1 tbs. soy sauce
- 1 tbs. teriyaki sauce
Rub for Chicken:
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. coriander
- 1/4 tsp. cinnamon
- 1/2 tsp. sugar
- 1/4 tsp. cumin
- 1/4 tsp. curry
For the Rice:
- 11/2 - 2 cups of uncooked rice
- 2 stalks celery - chopped
- 1 carrot - diced
- 1/4 cup of Italian parsley - chopped
- 1 bunch of scallions - chopped
- 1 onion - diced
- 2 tbs. canola oil
Dressing for Rice:
- 2 - 3 tbs. olive oil
- 3 tbs. vinegar
- 1/4 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/4 tsp. garlic powder
Instructions
For the Chicken:
- Preheat oven 350 degrees:
- Combine all of the ingredients for the rub in a small bowl.
- Rub each thigh with the prepared rub and place the thighs in a large cast iron frying pan.
- Combine the soy sauce, teriyaki sauce and oil in a small bowl; stir and drizzle over each thigh.
- Place the sliced peppers around the chicken thighs.
- Place in the oven for 40 – 45 minutes or until a nice golden color appears and the juices of the thigh run clear.
For the Rice:
- Combine all of the above ingredients in a small bowl and stir. Adjust the ingredients to taste.
- Prepare rice as directed and set aside.
- Heat a large frying pan with the oil. Add the celery, onions, scallions and carrots and sauté until the onions soften and start to become transparent. Add the rice and parsley and toss. Remove to serving platter and drizzle with the dressing; add extra chopped parsley for garnish.
Enjoy with Love,
Catherine
xo
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2
Miz Helen says
Congratulations!
Your recipe is one of the Top Ten Favorites this week at Full Plate Thursday. Hope you are enjoying your week and your new Red Plate.
Come Back Soon!
Miz Helen
Melanie says
Looks delicious! Though I am picky and don't like dark meat chicken, so I think I'll try this with chicken breasts instead. I pinned the photo, thank you. 🙂
Mummy Tries says
Really sounds tasty, in fact I could eat this for lunch RIGHT NOW!! #recipeoftheweek
Coombemill says
Looks delicious with lovely flavours
Louise says
As soon as I saw this heading I thought of the chicken and peppers my Aunt Nacy use to make when we went to visit her in Brooklyn. She always used Italian style hot peppers. I can't remember but they may have been banana peppers.
Boy did I love that dish! I always forget how nicely chicken and peppers "marry" one always think of veal and peppers but not always chicken. Even the rice sounds good, Catherine:)
Thank you so much for sharing, Catherine...
sandie says
That rice looks so pretty and colorful!
kitchen flavours says
This looks really delicious! Such a perfect meal to enjoy with the family!
Thanks for sharing! Hope you have a wonderful weekend ahead!
Catherine says
Thank you it was a easy and fun meal. xo Catherine
karen says
love chicken and rice...will have to try adding peppers instead of other veggies. Think hubby would love this. Stopping by from Full Plate Friday