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Sayulita Chicken Thighs with Crispy Brown Rice

Prep Time 45 minutes
Servings 2
Calories 670kcal

Ingredients

Chicken thighs:

Crispy rice:

Instructions

  • Preheat oven to 375 degrees F.
  • Season the chicken with the Sayulita Steak and Veg.
  • Heat a heavy, oven proof skillet over medium high heat.
  • Add the chicken to the pan skin side down, being careful not to overcrowd.
  • Cook until the chicken is well browned. Flip.
  • Transfer to oven and continue cooking until chicken reaches an internal temperature of 165 degrees F.
  • For the rice, heat a skillet over medium high heat.
  • Add the oil, followed by the rice. Let sit for a minute without stirring to allow rice to crisp up. Add the seasoning, and stir. Continue cooking for 3-4 minutes until rice is crispy. Add the lemon.
  • Serve the chicken over the rice.

Notes

  • For a lower fat option, buy skinless chicken thighs, or remove the skin after cooking. I would lean towards the former, only because if you remove the skin, you’re missing out on the browned, crispy goodness. Bone in thighs offer more flavor but take longer to cook, so plan accordingly.
  • For rice, any leftover cooked rice works well here, so use what you have. Room temperature works best.

Nutrition

Calories: 670kcal | Carbohydrates: 24g | Protein: 30g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 140mg | Potassium: 443mg | Fiber: 2g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg