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    Mediterranean Chicken Thighs with Basmati Rice

    4 servings

    porções

    20 minutes

    tempo ativo

    1 hour 30 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2 1/2 pounds bone-in chicken thigh (about 6 thighs)

    1 1/2 teaspoons ground coriander

    1 teaspoon turmeric

    1 teaspoon smoked paprika

    1 teaspoon sweet paprika

    3/4 teaspoon ground cinnamon

    1/8 teaspoon ground black pepper

    2 tablespoons olive oil

    1 medium yellow onion, halved and sliced

    1 orange bell pepper, seeded and sliced into thin strips

    1 medium zucchini, cut into 1-inch pieces

    1 1/2 cups uncooked basmati rice

    1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup

    10 cherry tomatoes, halved

    3 teaspoons chopped fresh parsley

    3 tablespoons chopped fresh cilantro

    Instruções

    Heat the oven to 350 degrees

    With kitchen scissors, trim the fat and extra skin from the chicken

    Set the chicken aside on a plate

    In a small bowl, stir the ground coriander, turmeric, smoked paprika, sweet paprika and black pepper together until blended

    Season with salt to taste

    In a 4-to 6-quart Dutch oven with a lid over medium-high heat, heat the oil

    Add the onion, bell pepper, and zucchini to the pan

    Cook, stirring often, for 4 to 5 minutes, or until the vegetables soften and lightly caramelize

    Add the spice mixture and cook and stir for 1 minute more, or until fragrant

    Add the rice and stir to coat it with the spices

    Stir in the stock, Campbell’s® Condensed Cream of Chicken Soup, and cherry tomatoes

    Bring to a simmer

    Place the chicken on top of the rice

    Season with salt and pepper (optional)

    Cover the pot and bake for 60 to 70 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 165 degrees and the rice absorbs the liquid

    Remove the pot from the oven and remove the lid

    Set an oven rack 12 inches below the broiler element and turn on the broiler

    Return the pot to the oven and broil for 2 or 3 minutes, watching carefully, until the chicken browns and the rice is crispy at the edges

    Sprinkle the chicken with some of the chopped herbs and set the rest out in small bowls for serving

    Nutrição

    Tamanho da Porção

    servings

    Calorias

    740cal

    Gordura Total

    289

    Gordura Saturada

    32.1g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    7.8g

    Sódio

    0.1g

    Carboidrato Total

    5.26g

    Fibra Dietética

    119mcg

    Açúcares Totais

    -

    Proteína

    53.3mg

    4 servings

    porções

    20 minutes

    tempo ativo

    1 hour 30 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    2 1/2 pounds bone-in chicken thigh (about 6 thighs)

    1 1/2 teaspoons ground coriander

    1 teaspoon turmeric

    1 teaspoon smoked paprika

    1 teaspoon sweet paprika

    3/4 teaspoon ground cinnamon

    1/8 teaspoon ground black pepper

    2 tablespoons olive oil

    1 medium yellow onion, halved and sliced

    1 orange bell pepper, seeded and sliced into thin strips

    1 medium zucchini, cut into 1-inch pieces

    1 1/2 cups uncooked basmati rice

    1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup

    10 cherry tomatoes, halved

    3 teaspoons chopped fresh parsley

    3 tablespoons chopped fresh cilantro

    Instruções

    1

    Heat the oven to 350 degrees

    2

    With kitchen scissors, trim the fat and extra skin from the chicken

    3

    Set the chicken aside on a plate

    4

    In a small bowl, stir the ground coriander, turmeric, smoked paprika, sweet paprika and black pepper together until blended

    5

    Season with salt to taste

    6

    In a 4-to 6-quart Dutch oven with a lid over medium-high heat, heat the oil

    7

    Add the onion, bell pepper, and zucchini to the pan

    8

    Cook, stirring often, for 4 to 5 minutes, or until the vegetables soften and lightly caramelize

    9

    Add the spice mixture and cook and stir for 1 minute more, or until fragrant

    10

    Add the rice and stir to coat it with the spices

    11

    Stir in the stock, Campbell’s® Condensed Cream of Chicken Soup, and cherry tomatoes

    12

    Bring to a simmer

    13

    Place the chicken on top of the rice

    14

    Season with salt and pepper (optional)

    15

    Cover the pot and bake for 60 to 70 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 165 degrees and the rice absorbs the liquid

    16

    Remove the pot from the oven and remove the lid

    17

    Set an oven rack 12 inches below the broiler element and turn on the broiler

    18

    Return the pot to the oven and broil for 2 or 3 minutes, watching carefully, until the chicken browns and the rice is crispy at the edges

    19

    Sprinkle the chicken with some of the chopped herbs and set the rest out in small bowls for serving