87% would make again
Braised Chicken Thighs With Red Rice As Made By Hugh Acheson
featured in Fall Lunches
My father who has Alzheimer’s was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer’s Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing… and really tasty.
Tasty Team
July 12, 2019
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Ingredients
for 4 servings
Chicken
- 5 oz bone-in, skin-on chicken thighs (140 g)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 cup yellow onion (150 g), minced
- 1 cup fresh tomato (200 g), diced
- 1 poblano chile, seeded and minced
- 3 cloves garlic, thinly sliced
- ¼ teaspoon hot smoked paprika
- ½ cup red wine vinegar (120 mL)
- 1 cup low sodium chicken stock (240 mL)
Red Rice
- ½ cup bacon (110 g), diced
- ½ medium red onion, diced
- 1 cup red bell pepper (100 g), seeded and diced
- 1 stalk celery, diced
- ½ jalapeño, red, seeded and minced
- 1 cup basmati rice (200 g)
- 1 cup chopped tomato (200 g), peeled and seeded, juices reserved
- 3 bay leaves, dried
- sea salt, to taste
- 1 ½ cups low sodium chicken broth (360 mL)
Nutrition Info
- Calories 456
- Fat 14g
- Carbs 56g
- Fiber 3g
- Sugar 6g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Season the chicken thighs on both sides with the salt and pepper.
- Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
- Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
- Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
- Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
- Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
- Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
- Add the rice and stir until toasted, about 2 minutes.
- Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
- Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
- Enjoy!
Ingredients
for 4 servings
Chicken
- 5 oz bone-in, skin-on chicken thighs (140 g)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 cup yellow onion (150 g), minced
- 1 cup fresh tomato (200 g), diced
- 1 poblano chile, seeded and minced
- 3 cloves garlic, thinly sliced
- ¼ teaspoon hot smoked paprika
- ½ cup red wine vinegar (120 mL)
- 1 cup low sodium chicken stock (240 mL)
Red Rice
- ½ cup bacon (110 g), diced
- ½ medium red onion, diced
- 1 cup red bell pepper (100 g), seeded and diced
- 1 stalk celery, diced
- ½ jalapeño, red, seeded and minced
- 1 cup basmati rice (200 g)
- 1 cup chopped tomato (200 g), peeled and seeded, juices reserved
- 3 bay leaves, dried
- sea salt, to taste
- 1 ½ cups low sodium chicken broth (360 mL)
Nutrition Info
- Calories 456
- Fat 14g
- Carbs 56g
- Fiber 3g
- Sugar 6g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Season the chicken thighs on both sides with the salt and pepper.
- Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
- Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
- Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
- Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
- Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
- Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
- Add the rice and stir until toasted, about 2 minutes.
- Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
- Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
- Enjoy!
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