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braised chicken thighs with peppers and pineapples prep time:  6 min
cook time: 35 min

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Serves 4 to 6

1 lemon cut into wedges (6)
12 skinless, boneless chicken thighs (approx. 2 to 2 1/2 lbs.)
1 large onion chopped
2 tbs. olive oil
1 medium sweet red pepper cut into strips (can use yellow, orange, or green....or combination)
2 cloves of garlic minced
1/8 tsp. of ground saffron
1 cup of dry white wine (or can use chicken broth)
1 cup of basmati rice (uncooked)
3/4 cup of chopped pineapple

Sprinkle chicken thighs with salt and pepper.
Begin to cook oil over medium heat in skillet.
Add chicken to skilled and cook until brown (turning once) approx. 10 mins.
Remove chicken and reserve the drippings from skillet
Add onions, sweet pepper and garlic.
Cook for 4 mins.
Stir in rice and add saffron, pineapple, and wine or chicken broth 1 to 1 1/2 cups of water
Bring to a boil and return the chicken to the skillet
Reduce heat and keep covered for approx. 20 to 25 mins. (or until chicken is not pink and rice is tender)
Use lemon wedges to squeeze per serving

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