INGREDIENTS:
For the Chicken:
- 8 chicken thighs
- 2 bell peppers – roasted and sliced
- 2 tbs. canola oil
- 1 tbs. soy sauce
- 1 tbs. teriyaki sauce
Rub for Chicken:
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ½ tsp. coriander
- ¼ tsp. cinnamon
- ½ tsp. sugar
- ¼ tsp. cumin
- ¼ tsp. curry
For the Rice:
- 1½ - 2 cups of uncooked rice
- 2 stalks celery – chopped
- 1 carrot – diced
- ¼ cup of Italian parsley – chopped
- 1 bunch of scallions – chopped
- 1 onion – diced
- 2 tbs. canola oil
Dressing for Rice:
- 2 – 3 tbs. olive oil
- 3 tbs. vinegar
- ¼ tsp. red pepper flakes
- ½ tsp. salt
- ½ tsp. sugar
- ¼ tsp. garlic powder
INSTRUCTIONS:
For the Chicken:
- Preheat oven 350 degrees:
- Combine all of the ingredients for the rub in a small bowl.
- Rub each thigh with the prepared rub and place the thighs in a large cast iron frying pan.
- Combine the soy sauce, teriyaki sauce and oil in a small bowl; stir and drizzle over each thigh.
- Place the sliced peppers around the chicken thighs.
- Place in the oven for 40 – 45 minutes or until a nice golden color appears and the juices of the thigh run clear.
For the Rice:
- Combine all of the above ingredients in a small bowl and stir. Adjust the ingredients to taste.
- Prepare rice as directed and set aside.
- Heat a large frying pan with the oil. Add the celery, onions, scallions and carrots and sauté until the onions soften and start to become transparent. Add the rice and parsley and toss. Remove to serving platter and drizzle with the dressing; add extra chopped parsley for garnish.
Source: Living The Gourmet
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