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| Home -> [Chicken, Poultry] -> [Mission chicken thighs Recipe] |
Mission chicken thighs
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 2
| slice | Bacon, chopped | | 1
| cup | Uncooked long grain white | | | -rice | | 1
| small | Green or red bell pepper | | | -chopped | | 1
| small | Onion, chopped | | 1
| cup | Chopped mushrooms (about 6 | | | -to 8 medium) | | 1
| | Peeled carrot, finely | | | -chopped | | 1 1/2
| cup | Chicken stock or low-salt | | | -bouillon | | 1/2
| cup | Dry white wine | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 2
| tsp | Chopped fresh sage | | 6
| | Chicken thighs, skinned |
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Procedures:
| 1 | Paprika chopped parsley | | 2 | in a 10-inch skillet, cook bacon until crisp (or microcook). | | 3 | Stir in rice, cook and stir until rice begins to turn a light golden color. | | 4 | Add bell pepper, onion, mushrooms, carrot, stock or bouillon, wine, salt, pepper, and sage. | | 5 | Stir until well mixed. | | 6 | Arrange chicken thighs on top, sprinkle with paprika. | | 7 | Cover and simmer 35 to 40 minutes or until chicken is done. | | 8 | Sprinkle with parsley at serving time. |
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