Caribbean Seasoned Rice

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Chicken thighs - (to 8) - halved
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - diced (medium)
1/4 cup	36g / 1.3oz	Scallions - chopped
2 sections		Thyme
2		Bay leaves
3 cups	480g / 16oz	Long-grain rice - rinsed
1 tablespoon	15ml	Chopped garlic
1 1/2 cups	297g / 10oz	Butternut squash in small dice
1 1/2 cups	355ml	Frozen peas
5 cups	1185ml	Water

Recipe Instructions

Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside.

Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A35) - from the TV FOOD NETWORK

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