Ingredients: |
Ingredients: 6 boneless skinless chicken thighs
1 Tbsp vinegar
juice of 1 lemon
2 tsp kosher salt
1/2 tsp pepper
2 bay leaves
2 Tbsp crushed garlic
1 Tbsp olive oil
1 large yellow onion, diced
1 large tomato, quartered
8 cups chicken broth
2 bouillon cubes
2 carrots, diced
1 - 2 potatoes, diced small
1 1/2 cups rice
hot sauce
chopped fresh parsley
|
Directions: |
Directions:Place the chicken in a large bowl and rub all over with the lemon and vinegar.
Fill the bowl with enough water to cover, stir a few times, and let sit for 2 - 3 minutes.
Drain, rinse, and drain again.
Season with salt, pepper, paprika, 1 Tbsp crushed garlic, and a drizzle of olive oil.
Add the bay leaves, cover the bowl, and marinate in the refrigerator for at least 1 hour or up to overnight.
Heat 1 Tbsp olive oil in a stock pot, then add the chicken to the hot oil and set the bowl aside.
Brown the chicken for 2 - 3 minutes on each side and remove to a plate.
Add the quartered tomato, onions, and bay leaves from the bowl to the pot.
Sauté until the onions are translucent and the tomato cooks down, then return the chicken to the pot.
Add a splash of the chicken broth to the bowl, swirl it around, and add to the pot with the remaining chicken broth.
Top the pot off with enough water to fill the pot 2/3s full.
Bring to a boil, reduce heat, and simmer for 1 hour.
Season with salt and pepper, then remove the chicken to dice or shred.
Return the chicken to the pot with the rice and carrots, then simmer for 30 minutes.
Add the potatoes and simmer form 15 - 20 minutes more.
Turn off the heat, stir, cover, and let sit for 20 - 30 minutes.
Serve with hot sauce and parsley. |
This recipe for Canja is from