Preparation Time: 20 minutes | Marinating Time: at least 15 minutes | Cooking Time: 45 to 50 minutes | Serves: 4
8 Ontario Chicken Thighs, bone-in and skin removed
1 tbsp (15 mL) chopped fresh Ontario Thyme or 1 tsp (5 mL) dried
3 cloves Ontario Garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) packed brown sugar
1 large Ontario Onion, sliced
2 cups (500 mL) sodium-reduced chicken broth
2 Ontario Carrots, peeled and thickly sliced diagonally
1 cup (250 mL) long-grain rice
2 tbsp (25 mL) tomato paste
1 can (15 oz/425 mL) green pigeon peas,* drained and rinsed
1/2 tsp (2 mL) hot sauce (optional)
Preparation: In large bowl, combine chicken, thyme, garlic, salt and pepper to coat. Let stand at room temperature for 15 minutes or for up to 4 hours in the refrigerator.
In deep, large, heavy-bottomed saucepan, heat oil over medium heat until hot. Add sugar evenly in centre of oil; cook until sugar is bubbly, frothy and dark caramel colour around edges watching closely, 2 to 3 minutes.
Immediately add chicken and stir constantly with wooden spoon until coated; brown for about 3 minutes. Add onion and 1/4 cup (50 mL) of the broth; cover and cook for 5 minutes, stirring occasionally.
Stir in carrots, rice and tomato paste. Add remaining broth, peas and hot sauce (if using); bring to boil. Reduce heat to medium-low, cover and simmer for 25 to 30 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat and let stand for about 10 minutes before serving.
Note: Pigeon peas are available in the international section of the supermarket. Pinto beans can be substituted.
Photo and recipe courtesy of Foodland Ontario. For more info visit www.foodland.gov.on.ca.