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Pan-Fry

Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash
Ingredients
4 Nature's Promise Chicken Thighs (skin on)
3 Tbsp. Taste of Inspirations Cabo Chipotle Rub
4 Tbsp. Hannaford Extra Virgin Olive Oil
3 cups butternut squash, diced to 1/2" chunks
5 oz. Carolina Yellow Rice
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Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash

Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash

Chef Dorene Mills' Chicken and Rice Skillet with Butternut Squash
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:35 minutes
directions
1. Season chicken thighs top and bottom with Cabo Chipotle Rub. Set aside.
2. In large skillet, heat 2 Tbsp. oil on medium-high heat. When oil is shimmering, add butternut squash and saute for 7 minutes until slightly brown. Remove squash from pan and set aside.
3. Add another 2 Tbsp. oil to the pan and add chicken thighs with skin side down; saute for 5 minutes until browned. Flip over and add rice to the pan. Saute for another 3 minutes. Add the squash back into the pan and 2 1/2 cups water.
4. Cover pan and simmer for 20 minutes. (If rice is still a little underdone, add an additional 1/2 cup of water and simmer another 5 minutes).
 
 
 
 
 
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