SAYULITA CHICKEN THIGHS WITH CRISPY BROWN RICE
When thinking of chicken for dinner, chicken breasts are almost always the default. They’re fine, of course, and actually perfect for a lot of meals — they are versatile, low in fat, and cook pretty quickly.
But if you eat chicken breasts for the majority of your chicken, I urge you to try thighs once in a while. Chicken thighs are higher in fat, but in return, you get a juicier cut of meat that is rich in flavor and a more satisfying meal.
Because of this, you don’t need to do a lot to make chicken thighs delicious. In this case, I used Ava Jane’s Kitchen Sayulita Steak and Veg seasoning blend. This blend is crunchy, peppery, and robust and good on more than just steaks. I seasoned my thighs liberally with this blend before searing them in a super hot pan. Then finish in the oven.
The rice was leftover brown rice I had in the fridge. I did this simply as well — cooked it until crisp in a skillet with some lemon and Hot Roasted Garlic. It’s not fancy, but it’s pretty easy and delicious.
12 ounces chicken thighs
1 tablespoon Sayulita Steak and Veg seasoning blend
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 tablespoon Ava Jane’s Kitchen Avocado Oil
- 1 cup cooked brown rice
1/2 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic
- 1 tablespoon fresh lemon juice
Colima Sea Salt
Preheat oven to 375 degrees F.
- Season the chicken with the Sayulita Steak and Veg.
- Heat a heavy, oven proof skillet over medium high heat.
- Add the chicken to the pan skin side down, being careful not to overcrowd.
- Cook until the chicken is well browned. Flip.
- Transfer to oven and continue cooking until chicken reaches an internal temperature of 165 degrees F.
- For the rice, heat a skillet over medium high heat.
- Add the oil, followed by the rice. Let sit for a minute without stirring to allow rice to crisp up. Add the seasoning, and stir. Continue cooking for 3-4 minutes until rice is crispy. Add the lemon.
- Serve the chicken over the rice.
For a lower fat option, buy skinless chicken thighs, or remove the skin after cooking. I would lean towards the former, only because if you remove the skin, you’re missing out on the browned, crispy goodness. Bone in thighs offer more flavor but take longer to cook, so plan accordingly.
For rice, any leftover cooked rice works well here, so use what you have. Room temperature works best.
- per serving
- 24 grams
- 30 grams
- 50 grams
- Saturated Fat
- 10 grams
- Polyunsaturated Fat
- 9 grams
- Monounsaturated Fat
- 27 grams
- Trans Fat
- 1 grams
- 167 milligrams
- 140 milligrams
- 443 milligrams
- 2 grams
- 1 grams
- Vitamin A
- 281 milligrams
- Vitamin C
- 3 milligrams
- 25 milligrams
- 2 milligrams