Chicken and Rice

INGREDIENTS

• 1½ cups uncooked rice
• 5 chicken thighs
• 1 tsp of Garlic of Eden
• 1 tsp of Creole Carnival Kick
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 3 tablespoons olive oil
• 1 cup onion, chopped
• 1 bell pepper, chopped
• 4-5 cloves garlic, minced
• 1 tbsp butter
• 3 cups low sodium chicken stock
• Salt & pepper to taste
• ½ cup jalapenos, cilantro, & red pepper flakes to garnish

INSTRUCTIONS

1. Start by marinating the chicken thighs with Garlic of Eden, Creole Carnival Kick, smoked paprika, garlic powder, salt, pepper, and 2 tbsp of olive oil. Make sure the chicken is well-coated, then let it rest in the fridge for 1 hour.
2. Heat the remaining olive oil in a large pan over medium heat. Add the marinated chicken thighs, skin-side down, and cook until a nice crust forms. Flip the thighs and continue cooking until browned on the other side. Remove the chicken from the pan and set it aside. You can blot any excess oil.
3. In the same pan, add the veggies with the butter. Sauté these until they soften and start to release their flavors, about 5-6 minutes.
4. Next, add the uncooked rice to the pan with the veggies, stirring occasionally until it turns golden brown.
5. Scrape off pan residues to prevent burning and enhance flavor.
6. Pour in chicken stock, submerge all rice, and return browned chicken to pan.
7. Cover the pan, reduce the heat to low, and let the dish simmer for about 20 minutes, or until the chicken is fully cooked and the rice is tender.
8. Fluff rice, garnish with jalapenos, cilantro, and red pepper flakes, adjusting seasoning as desired.