Cooking Instructions
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Step 1
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.
Step 2
In a large bowl, place your chicken thighs and season with
Adobo Seasoning (3 Tbsp)
,
Ground Oregano (1 tsp)
, and
Garlic (2 Tbsp)
.
Step 3
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.
Step 4
Add the thigh's skin side down first. Brown for about 3 minutes and turn over.
Step 5
Brown the other side for another 4 minutes. Remove the thighs from the skillet and place on a plate.
Step 6
In the same skillet, add the
Red Bell Pepper (1)
,
Green Bell Pepper (1)
, and
Yellow Onion (1)
. Cook for about 3 minutes over medium heat stirring frequently. Add more butter, if the skillet is too dry.
Step 7
Add
Long Grain White Rice (2 cups)
and
Chicken Broth (3 cups)
. Stir well. Raise heat to high and bring to a boil.
Step 8
Once at a boil, lower heat to low add the chicken thighs skin side up, and cover the skillet. Cook for 25 minutes.
Step 9
Finally, stir the rice and chicken to fluff the rice and cover for another 5 minutes.
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