CHEF JEFF — ONE BYTE AT A TIME: Drunken Chicken and RiceBeer is the secret ingredient in this tasty dish.
By: Herald Staff Report,
Beer is the secret ingredient in this tasty dish.
Drunken Chicken and Rice
½ cup Valencia-style rice
1 pound skinless, chicken thighs, on the bone
2 teaspoons canola oil
1 cup sliced red onion
1½ teaspoons minced garlic
1 cup fat-free, low-salt chicken broth
1 cup tomato sauce
1 cup beer
1/8 teaspoon saffron threads
½ cup drained, sliced sweet pimento
1 cup frozen petite peas
Salt and freshly ground black pepper
Place rice in bowl. Add water to cover. Let stand. Heat oil in large nonstick skillet over medium-high heat. Brown chicken on all sides. Lower heat to medium. Add onion and garlic. Saute 2 to 3 minutes. Drain rice. Add to skillet with broth, tomato sauce, beer, saffron, pimento. Cover and simmer 10 minutes over medium heat. Add peas to skillet. Cover and simmer 5 minutes. Meat thermometer should read 180 degrees. Add salt and pepper to taste.
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