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

  2/3 cup

Instructions

1. Thinly slice 12 ounces Walla Walla sweet onions, mince 2 garlic cloves, and chop 1/4 cup parsley. Pat 1 pound chicken thighs dry and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium heat. Cook the prepared 12 ounces Walla Walla sweet onions for 7 minutes, stirring occasionally; add the prepared 2 garlic cloves and cook for 30 seconds. Transfer both to a bowl.
3. Add 1 tablespoon olive oil to the empty skillet and increase the heat to medium-high. Sear the prepared 1 pound chicken thighs for 4 minutes per side, then reduce the heat to medium.
4. Return the cooked 12 ounces Walla Walla sweet onions and 2 garlic cloves to the skillet. 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.
5. Pour in 2/3 cup water and scrape 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; remove from the heat and rest, covered, for 5 minutes.
6. Drizzle with 1 tablespoon lemon juice and scatter with the prepared 1/4 cup chopped parsley. Divide the pilaf between two shallow bowls, arrange the seared pieces on top, and serve.