4 large chicken thighs, skin and excess fat removed
1 large onion, fine dice
1 large onion, fine dice
8 ounces cremini, sliced
2 large poblanos, 1/4” dice
5 cloves garlic, smashed
2 teaspoons salt, divided
1/2 cup white wine
2 cups stock
1 14-ounce can petite diced tomatoes
1/4 teaspoon cayenne pepper
2 scallions, white and 4” of green, sliced
2 heaping Tablespoons Kary's "Original" Roux
1 cup water
1 cup brown rice
Preheat oven to 375°F.
Heat oil over medium heat in large Dutch oven style saucepan. Meanwhile, pour 1/3 cup dry roux into a flat vessel such as a pie plate. Dredge chicken thighs on both sides with dry roux. Place chicken thighs, meat side down (bone side up) into Dutch oven and brown well, 5 - 6 minutes on each side. Do not discard excess dry roux. As chicken is browned, remove it to a plate, cover loosely, and set aside.
Add onions, cremini and poblanos to Dutch oven. Cook vegetables over medium heat until they are well-softened, about 7 minutes, stirring occasionally. Stir in garlic and 1 teaspoon salt and cook another 2 minutes, stirring, making sure garlic does not burn. Stir in the remaining dry roux leftover from dredging the chicken; then add white wine, stir and reduce until wine is nearly evaporated.
Add stock, petite diced tomatoes, cayenne pepper, scallions, Kary’s "Original" Roux, and one cup water. Add brown rice and remaining teaspoon salt and stir well to combine. Nestle browned chicken thighs into the rice mixture, cover with lid and place in preheated oven for 1 hour, or until rice is cooked (but still chewy) and chicken is very tender. Serves 4 generously.
2 large poblanos, 1/4” dice
5 cloves garlic, smashed
2 teaspoons salt, divided
1/2 cup white wine
2 cups stock
1 14-ounce can petite diced tomatoes
1/4 teaspoon cayenne pepper
2 scallions, white and 4” of green, sliced
2 heaping Tablespoons Kary's "Original" Roux
1 cup water
1 cup brown rice
Preheat oven to 375°F.
Heat oil over medium heat in large Dutch oven style saucepan. Meanwhile, pour 1/3 cup dry roux into a flat vessel such as a pie plate. Dredge chicken thighs on both sides with dry roux. Place chicken thighs, meat side down (bone side up) into Dutch oven and brown well, 5 - 6 minutes on each side. Do not discard excess dry roux. As chicken is browned, remove it to a plate, cover loosely, and set aside.
Add onions, cremini and poblanos to Dutch oven. Cook vegetables over medium heat until they are well-softened, about 7 minutes, stirring occasionally. Stir in garlic and 1 teaspoon salt and cook another 2 minutes, stirring, making sure garlic does not burn. Stir in the remaining dry roux leftover from dredging the chicken; then add white wine, stir and reduce until wine is nearly evaporated.
Add stock, petite diced tomatoes, cayenne pepper, scallions, Kary’s "Original" Roux, and one cup water. Add brown rice and remaining teaspoon salt and stir well to combine. Nestle browned chicken thighs into the rice mixture, cover with lid and place in preheated oven for 1 hour, or until rice is cooked (but still chewy) and chicken is very tender. Serves 4 generously.
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