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Cut excess fat from the
Bone-In Chicken Thighs (6)
and remove the skin, if desired. We left ours on for this recipe and removed a bit of the fat around the edges.
In a large bowl, place your chicken thighs and season with
Adobo Seasoning (3 Tbsp)
Ground Oregano (1 tsp)
Garlic (2 Tbsp)
In a large, deep skillet, add
Butter (2 Tbsp)
and heat on high until the butter melts. That should be quick so have your chicken ready to go.
Add the thigh's skin side down first. Brown for about 3 minutes and turn over.
Brown the other side for another 4 minutes. Remove the thighs from the skillet and place on a plate.
In the same skillet, add the
Red Bell Pepper (1)
Green Bell Pepper (1)
Yellow Onion (1)
. Cook for about 3 minutes over medium heat stirring frequently. Add more butter, if the skillet is too dry.
Long Grain White Rice (2 cups)
Chicken Broth (3 cups)
. Stir well. Raise heat to high and bring to a boil.
Once at a boil, lower heat to low add the chicken thighs skin side up, and cover the skillet. Cook for 25 minutes.
Finally, stir the rice and chicken to fluff the rice and cover for another 5 minutes.
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