SAYULITA CHICKEN THIGHS WITH CRISPY BROWN RICE
SAYULITA CHICKEN THIGHS WITH CRISPY BROWN RICE
Amy Hunter
2
45 minutes
670
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.
Ingredients
Chicken Thighs
- 12 ounces chicken thighs
- 1 tablespoon Sayulita Steak and Veg seasoning blend
- 2 tablespoons Ava Jane’s Kitchen Avocado Oil
Crispy rice
- 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
Directions
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.