recipes
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Makes about 6 servings
null
Makes about 6 servings
This one-pan meal is always a crowd favorite.
Nutritional information per serving (based on 6servings): Calories 523 (34% from fat)
carb. 41g pro. 45g
fat 19g
sat. fat 5g
chol. 221mg sod. 879mg
calc. 56mg
fiber 2g
carb. 41g pro. 45g
fat 19g
sat. fat 5g
chol. 221mg sod. 879mg
calc. 56mg
fiber 2g
Ingredients
- 3pounds bone-in, skin-on
- chicken thighs
- 1teaspoon kosher salt, divided
- ½teaspoon freshly ground black
- pepper
- ½teaspoon extra virgin olive oil
- 1small onion, chopped
- 1small red pepper, chopped
- 4garlic cloves, chopped
- 1plum tomato, cut into ½-inch dice
- ¼teaspoon smoked paprika
- 2cups long grain white rice
- 3cups chicken broth, low sodium
- ¹/8teaspoon saffron threads
- 1bay leaf
- ½cup frozen green peas
- ¹/³cup fresh parsley leaves, chopped
- Lemon wedges for serving
Preparation
- 1. Season the chicken on both sides with ½
- teaspoon of the salt and the pepper.
- 2. Assemble the Cuisinart® Stack5® with the
- baking pan and select 400°F. Add the oil
- to the pan.
- 3. Once the oil is hot, add the chicken, skin
- side down. Leave undisturbed until well
- browned, about 15 to 20 minutes. Flip,
- and continue cooking for an additional
- 10 to 15 minutes. Remove and reserve.
- 4. Add the onion, pepper and garlic and
- cook for an additional 10 minutes.
- 5. Stir in the tomato with the remaining
- salt and smoked paprika and cook for a
- couple of minutes before adding the rice,
- chicken broth, saffron and bay leaf. Allow
- to come to a boil.
- 6. Once boiling, cover and cook for 10
- minutes. Add the chicken back to the
- pan and turn the heat to 300°F. Cover
- and cook for an additional 25 to 30
- minutes.
- 7. Stir in the frozen peas.
- 8. Taste and adjust seasoning according
- to preference. Sprinkle with chopped
- parsley and serve immediately with
- lemon wedges.
