| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons peanut oil
- Salt and fresh ground pepper
- 6 to 8 chicken thighs, halved
- 2 tablespoons butter
- 1 medium onion, diced
- 1/4 cup scallions, chopped
- 2 sprigs thyme
- 2 bay leaves
- 3 cups long grain rice, rinsed
- 1 tablespoon garlic, chopped
- 1 1/2 cups butternut squash, small dice
- 1 1/2 cups frozen peas
- 5 cups water
Instructions
- Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 723 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 35 g |
| Cholesterol | 173 mg |
| Sodium | 1066 mg |
Reviews
I’ll make this again but I’ll make some adjustments. Only two cups of rice is needed. Three is WAY too much! I used long grain brown rice boiled in veggie and chicken broths instead of water for more flavor. I also added some chopped scallions on top of the finished rice for freshness. That worked great.
This was fine. Not really strongly flavored.
Had to add Caribbean seasoning (cumin and jerk seasonings) to get some Caribbean taste. Very quick to prepare and healthy.
Far from Caribbean or seasoned
quick and easy with a great taste