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Drunken Chicken and Rice


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This is an easy one-pan dish that comes together quickly and is loaded with great flavor.  It makes a perfect choice for a mid-week meal.  Be sure to give this one a try.


Drunken Chicken and Rice





    • 1/2 cup Valencia-style rice


    • 1 pound skinless chicken thighs, on the bone


    • 2 teaspoons canola oil


    • 1 cup sliced red onion


    • 1 1/2 teaspoons minced garlic


    • 1 cup fat-free, low-salt chicken broth


    • 1 cup tomato sauce


    • 1 cup beer


    • 1/8 teaspoon saffron threads


    • 1/2 cup drained, sliced sweet pimento


    • 1 cup frozen petite peas


  • salt and freshly ground black pepper




Place the rice in a small bowl and add water to cover the rice.  Let stand while preparing the remaining ingredients.


If you didn’t buy skinless chicken thighs, remove the skin and fat from the chicken.  Heat the oil in a large non-stick skillet over medium-high heat.  Brown the chicken on all sides, about 2 minutes.


Lower the heat to medium and add the onion and garlic.  Saute’ about 2 to 3 mnutes.


Drain the rice and add to the killet with the chicken broth, tomato sauce, beer, saffron and pimento.  Cover and simmer 10 minutes over medium heat.  Add the peas to the skillet.  Cover and reduce heat to a simmer for 5 minutes.  Add salt and pepper to taste.  Makes about 2 servings.


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