Creole Chicken And Peppers

Summary
-
- Prep time
- 5 min
-
- Cook time
- 50 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice
Ingredients
Ingredients
- extra virgin olive oil (divided use)
- 1 tbsp
- 1 tbsp
- chicken thighs (bone-in, skinned)
- 4
- 4
- frozen pepper stir-fry
- 1/2 (14-oz) package
- 1/2 (14-oz) package
- celery (sliced)
- 1 cup
- 1 cup
- bay leaves (dried)
- 1
- 1
- thyme leaves (dried)
- 1/2 tsp
- 1/2 tsp
- picante sauce
- 3/4 cup
- 3/4 cup
- instant brown rice
- 1 (8.8 oz) package (2 cups cooked)
- 1 (8.8 oz) package (2 cups cooked)
Directions
Directions
-
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Brown the chicken on one side, about 5 minutes. Turn and top with the remaining ingredients, except the rice. Bring to a boil, reduce heat to medium- low, cover, and cook 40 minutes or until done.
-
Five minutes before serving, prepare rice according to package directions. Serve chicken mixture over rice.