South Western Chicken Thighs with Yellow Saffron Rice

History:

This dish is often credited to Mexico and is referred to as “Spanish Rice.” Rice however is not native to the Americas and was brought to the New World by Spanish conquistadors in the early 1500s along with chickens, pigs, cows, and horses. The addition of the tomato came a bit later when tomatoes flourished in the region and give the dish the iconic orange coloring.

Ingredients:

4 Chicken thighs with skin and bone

2 cups of yellow saffron rice

3 cups of chicken stock

¼ cup petite peas

1 small, sweet red pepper minced

1 small, sweet orange pepper minced

1 small, sweet yellow pepper minced

1 small jalapeno minced

1 tbs red onion minced

1 tbs yellow onion minced

3 garlic cloves minced

Cilantro

Salt and Pepper to taste

1 tsp paprika

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tbs tomato paste

Avocado slices

Butter

Extra Virgin Olive Oil

Directions:

This is an incredibly special treat as it is my first ever South Western dish! The challenge of balancing out hot spices with some sweetness was a challenge and I believe you will love this flavorful burst of Mexican influence!

First, we want to create a hot and spicy dry rub for the chicken thighs. First put a few slices in your chicken skin so it gets nice and crispy. Combine the salt, pepper, paprika, chili powder, garlic powder, onion powder in a small bowl. Evenly coat the chicken thighs, especially focusing on the skin. Drizzle the thighs with olive oil.

In a cast iron skillet, or a non-stick pan, place your chicken thighs skin side down and let each side cook for 10 minutes. If the pan begins to get too dry, add more oil. Once you flip the chicken, add a touch of butter to the skin so it does not dry out and burn. Remove the chicken and preheat the oven to 375 degrees Fahrenheit and cook on an oiled baking pan for 20-25 minutes.

In the skillet, place the minced (minced means to cut into small, even pieces) peppers, red onion, yellow onion, red pepper, yellow pepper, orange pepper, garlic, and jalapeno. Cook on low/medium heat for five minutes in the remaining chicken fat and flavors. Add in your rice to the skillet and immediately add 1/3 cup of chicken broth and stir. Turn you heat down to low and constantly stir the rice. Once the moisture is almost gone, add another 1/3 cup of broth. Keep doing this until the rice is fully cooked (you may need more chicken stock). This process should take 25-30 minutes.

After the rice is cooked, add the peas, cilantro, and tomato paste. Stir the rice mixture for another 3-5 minutes.

Serve the rice with the chicken thighs and garnish with cilantro and avocado slices.

Official Statement:

Today you have a spiced chicken thigh served with a slow cooked pepper and saffron yellow rice.