Muslos de pollo al horno, arroz y verduras

Ingredients

• 8 medium boneless, skinless chicken thighs

• 1 pinch seasoned salt, or to taste

• 2 tablespoons extra-virgin olive oil

• ½ teaspoon smoked paprika

• ½ cup chopped onion

• 1 ½ cups long-grain white rice

• 2 cups 1/2-inch cubes butternut squash

• 1 ½ cups frozen French-cut green beans

• 1 teaspoon herbes de Provence

• 3 cups chicken broth

• 2 ounces Caesar salad croutons

Preparation method

• 
  

  Preheat the oven to 350 degrees F (175 degrees C).

• Pat chicken thighs dry with a paper towel, and season both sides with seasoned salt.

• Heat olive oil in a 12-inch oven-proof nonstick skillet over medium heat until it shimmers. Brown chicken thighs lightly in the hot oil, about 3 minutes. Turn, and sprinkle smoked paprika evenly on top. Continue cooking until chicken thighs are light brown, about 3 minutes. Chicken will not be cooked through. Transfer chicken to a plate and keep warm.

• Cook chopped onion in the same skillet until soft and translucent, about 3 minutes. Add rice, stirring and scraping the bottom of the skillet, until the rice picks up a little color, about 4 minutes. Stir in butternut squash cubes and frozen green beans and season with herbes de Provence. Pour in chicken broth, and set browned chicken thighs on top.

• Bake in the preheated oven for 30 minutes.

• Place Caesar croutons in the bowl of a food processor or blender and pulse several times, until the croutons are reduced to coarse crumbs.

• Sprinkle crumbs over chicken, rice, and vegetables, and continue to bake until chicken is done and the butternut squash and rice are tender, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

THANKS

By

Bibi

T10T