Best Chicken Thighs Red Beans Rice Recipes

RED BEANS AND RICE CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Season chicken on all sides with 1 ½ tablespoon of the Cajun spice mixture.
• Heat 1 tablespoon oil in a large, straight-sided skillet (with a tight fitting lid) over medium-high heat. Add chicken (skin side down) and cook until browned all over, about 2 minutes per side. Transfer chicken to a plate.
• (If using skinless chicken thighs or pan is dry, add remaining tablespoon of oil*). Add the onion and bell pepper. Season with generously with salt and pepper. Cook until softened, about 2-3 minutes. Reduce heat to medium and add the rice, stirring to coat. Add the stock, beans, diced tomatoes and remaining ½ tablespoon of the Cajun seasoning. Stir to combine and increase heat to medium high.
• Add the chicken, skin side up, back to the skillet, nestling it on top of/partially in the rice. Bring contents to a simmer. Immediately cover the skillet with the lid and transfer to the preheated oven.
• Bake for 25 minutes and remove lid. Continue to bake, uncovered, for 10-15 minutes or until most of the liquid is absorbed and the chicken is cooked through. Remove from oven and let sit for 5 minutes.
• Garnish with parsley and jalapenos if desired. Enjoy!

CHICKEN THIGHS RED BEANS & RICE

Steps:

• 1. Preheat Oven to 375 Combine rice, tomatoes, beans, chicken broth and seasoning in a 9x13 baking dish. Stir well to mix.
• 2. Combine the chili powder, salt & garlic powder in small dish and mix well. Coat thighs with a bit of olive oil and season with the spice mixture.
• 3. Place the thighs on top of the rice mixture and bake uncovered for 1 hour. Remove from oven. Stir bean mixture a bit and let rest for 5 minutes before serving.

THE BOMB SOUTHERN CHICKEN WITH RED BEANS AND RICE AND COLLARD GREENS

Steps:

• For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place. Drain and rinse before using.
• Heat the olive oil in a large pot over medium heat. Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute. Add the beans, 3 cups of the chicken broth and tomatoes and stir. Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours. Remove the bay leaves. Season the beans with salt and pepper. Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans.
• During the last 20 minutes of cooking the beans, make the rice. Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm.
• For the collard greens: Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours. Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes. Remove the collards from the pot and reserve the cooking liquid.
• Shred the meat from the ham hock and reserve.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded ham and cook until crisped up. Add the collards and stir. Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm.
• For the chicken: Preheat the oven to 400 degrees F.
• Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish. Season the mixture with some salt and pepper, add the chicken and toss to coat. Cover the dish tightly with foil and bake for 30 minutes. Reserve the cooking liquid from the baking dish.
• Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.
• Remove the chicken from the baking dish and pat it dry. Reserve the liquid in the baking dish. Deep fry the chicken until just browned and crispy. Drain on paper towels.
• Strain the cooking liquid from the baking dish into a small saucepan. Bring to a simmer and stir in the butter.
• To serve, stir a few splashes of vinegar or hot sauce into the collard greens. Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs. Spoon the chicken sauce over the top.

SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE

Steps:

• Drain and rinse the soaked beans and heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
• Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS

Steps:

• Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
• Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
• Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.