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Add a photoServings: 8
Ingredients
- 2 Tbsp. peanut oil Salt to taste Freshly-grnd black pepper to taste
- 6 x chicken thighs - (to 8) halved
- 2 Tbsp. butter
- 1 med onion diced
- 1/4 c. scallions minced
- 2 sprg thyme
- 2 x bay leaves
- 3 c. long-grain rice rinsed
- 1 Tbsp. minced garlic
- 1 1/2 c. butternut squash in small dice
- 1 1/2 c. frzn peas
- 5 c. water
Directions
- Heat oil in saucepan till just smoking. Salt and pepper chicken pcs and brown both sides in single layers. When all the pcs are browned off, remove chicken from the pan and set aside.
- Drain oil from pan. Add in butter, onion, scallions, thyme, bay leaves, and saute/fry for 4 min. Add in rice and saute/fry for 4 to 5 min more, then add in garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 min.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 8 servings | |
| Calories 388 | |
| Calories from Fat 77 | 20% |
| Total Fat 8.68g | 11% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 36mg | 12% |
| Sodium 85mg | 4% |
| Potassium 297mg | 8% |
| Total Carbs 63.58g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.44g | 2% |
| Protein 12.65g | 20% |
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