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Author:
Kevin Curry
Momma’s Chicken & Rice
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Momma’s Chicken & Rice
Ingredients for 3 servings
Substitution
Note
- Spray olive oil
- 1 lb chicken thighs, skinless, boneless and fat trimmed
- Pinch of sea salt & pepper
- 1 tablespoon The Fit Cook Everyday blend
- SUB: onion powder & garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1/2 medium white onion, chopped
- 2 celery stalks, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup long grain brown rice
- 1 tablespoon arrowroot or corn starch as a thickener for gravy
- 2 1/4 cups no salt added chicken broth (or water)
- 2 bay leaves
- Veggies
- 2 zucchini, chopped
- 1 yellow squash, chopped
- 1 large red bell pepper, chopped
- Spray olive oil or avocado oil
- 1 tablespoon The Fit Cook Land blend
- Sea salt & pepper to taste
Steps
Step 1
Set oven to 420F/216C.
Step 2
Add the veggies to a nonstick baking tray, spray them with a little olive oil and add seasonings. Roast for 20 minutes. Set aside.
Step 3
While the veggies are roasting, season chicken with sea salt, pepper and Everyday seasoning.
Step 4
Set a heavy bottomed pot on medium high heat. Once hot, add 1 tablespoon of olive oil and the chicken thighs. Let them sear for 2 -3 minutes to get deep marks, then flip them over to sear for another 1 -2 minutes, then remove from the skillet. Set aside.
Step 5
In the same pot, add another tablespoon of olive oil, onion, stalks, and green pepper. If you are adding the arrowroot or flour, add it now as well. Sautee for 3 – 5 minutes until the onions turn slightly brown and translucent. Then add the garlic and brown rice. Ensure every grain of rice is covered or touched by the oil, about 1 – 2 minutes.
Step 6
Pour in the broth and let it gently simmer. Add the bay leaves.
Step 7
Nestle the chicken thighs on top of the rice, then cover and cook for 30 minutes, or until all the liquid has been absorbed.
Step 8
Evenly divide among your meal prep containers and enjoy!
Momma’s Chicken & Rice
Kevin Curry
INGREDIENTS
- Spray olive oil
- 1 lb chicken thighs, skinless, boneless and fat trimmed
- Pinch of sea salt & pepper
- 1 tablespoon The Fit Cook Everyday blend
- SUB: onion powder & garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1/2 medium white onion, chopped
- 2 celery stalks, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup long grain brown rice
- 1 tablespoon arrowroot or corn starch as a thickener for gravy
- 2 1/4 cups no salt added chicken broth (or water)
- 2 bay leaves
- Veggies
- 2 zucchini, chopped
- 1 yellow squash, chopped
- 1 large red bell pepper, chopped
- Spray olive oil or avocado oil
- 1 tablespoon The Fit Cook Land blend
- Sea salt & pepper to taste
INSTRUCTIONS
-
Set oven to 420F/216C.
-
Add the veggies to a nonstick baking tray, spray them with a little olive oil and add seasonings. Roast for 20 minutes. Set aside.
-
While the veggies are roasting, season chicken with sea salt, pepper and Everyday seasoning.
-
Set a heavy bottomed pot on medium high heat. Once hot, add 1 tablespoon of olive oil and the chicken thighs. Let them sear for 2 -3 minutes to get deep marks, then flip them over to sear for another 1 -2 minutes, then remove from the skillet. Set aside.
-
In the same pot, add another tablespoon of olive oil, onion, stalks, and green pepper. If you are adding the arrowroot or flour, add it now as well. Sautee for 3 – 5 minutes until the onions turn slightly brown and translucent. Then add the garlic and brown rice. Ensure every grain of rice is covered or touched by the oil, about 1 – 2 minutes.
-
Pour in the broth and let it gently simmer. Add the bay leaves.
-
Nestle the chicken thighs on top of the rice, then cover and cook for 30 minutes, or until all the liquid has been absorbed.
-
Evenly divide among your meal prep containers and enjoy!
Nutrition per serving
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