Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.49
• Private Selection® Walla Walla Sweet Onions

  12 oz $3.99
• Kroger® Jasmine Rice

  1/2 cup, dry $3.89
• Parsley

  1/4 cup chopped $1.29
• Garlic

  2 cloves
• Lemon juice

  1 tablespoon
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Thinly slice 12 ounces Walla Walla sweet onions and mince 2 garlic cloves. Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium heat; cook the prepared vegetables for 8 minutes, stirring occasionally, until softened and golden.
2. Pat 1 pound chicken thighs dry and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Push the softened vegetables to the edges, add 1 tablespoon olive oil, and sear over medium-high heat for 4 minutes per side.
3. Reduce the heat to medium. Add 1/2 cup dry jasmine rice, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/4 teaspoon ground allspice, and 1/2 teaspoon kosher salt; stir around the seared pieces for 1 minute.
4. Pour in 1 cup water, scraping up the browned bits. Cover, reduce the heat to low, and simmer for 18 minutes, until the grains are tender and the thickest piece reaches 165°F.
5. Remove the skillet from the heat and let it stand, covered, for 5 minutes so the pilaf finishes steaming and the juices settle.
6. Drizzle with 1 tablespoon lemon juice and scatter with 1/4 cup chopped parsley. Divide the skillet contents between two shallow bowls, placing the seared pieces on top, and serve.