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Recipe Summary

prep:
15 mins
bake:
20 mins
cook:
10 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin-side down, for 3 minutes; turn and cook for 2 minutes. Remove chicken to a plate.

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  • Add onion, fennel and chorizo to skillet; cook for 5 minutes. Stir in rice, broth and pigeon peas. Arrange
    chicken thighs, skin-side up, on top of rice mixture. Roast
    at 400° F for 20 minutes or until chicken reaches 165° F.

  • To serve, garnish with chopped cilantro, if desired.

Nutrition Facts

561 calories; fat 24g; cholesterol 100mg; saturated fat 7g; carbohydrates 50g; insoluble fiber 7g; protein 35g; sodium 739mg.
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