My father who has Alzheimer’s was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer’s Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing… and really tasty.

Quick Info

⏱️ 100 min • 🍽️ 4 servings • ⭐ 86%

Nutrition

462 cal • 25g protein • 59g carbs • 13g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 4 bone-in, skin-on chicken thighs, 5-6 ounces each (about 1½ pounds total)
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup minced yellow onion
• 1 cup diced fresh tomatoes
• 1 poblano chile, seeded and minced
• 3 cloves garlic, thinly sliced
• ¼ teaspoon hot smoked paprika
• ½ cup red wine vinegar
• 1 cup low-sodium chicken stock
• ½ cup slab bacon, diced
• ½ medium red onion, diced
• 1 cup red bell pepper, seeded and diced
• 1 stalk celery, diced
• ½ red jalapeño, seeded and minced
• 1 cup basmati rice
• 1 cup chopped tomatoes, peeled and seeded, juices reserved
• 3 dried bay leaves
• Sea salt, to taste
• 1½ cups low-sodium chicken broth

Instructions Preview

1. Season the chicken thighs on both sides wi…
2. Heat the oil in a wide, heavy-bottomed pot…
3. Add the onion, tomatoes, poblano, garlic, …

…and 8 more steps

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Recipe by: Betsy Carter • From: Tasty