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Garlic Chicken Thighs With Rice
Garlic Chicken Thighs With Rice

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We hope you got benefit from reading it, now let’s go back to garlic chicken thighs with rice recipe. You can have garlic chicken thighs with rice using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Garlic Chicken Thighs With Rice:
  1. Get 250 gms chicken thigh
  2. You need 2 cups boiled basmati rice
  3. Prepare 2 table spoon soya sauce
  4. Provide 10 cloves garlic chopped
  5. You need 5 spring onions chopped
  6. You need 1 onion red big size chopped into 8 big pieces
  7. You need 2 teaspoon red chilli powder
  8. Take Salt and pepper as required by you
  9. Take 2 Chillies split in between
Steps to make Garlic Chicken Thighs With Rice:
  1. Boil the basmati rice soak the excess water and spread the rice over aluminium foil to dry.
  2. In a plastic bowl marinate the chicken thighs with salt, pepper and chilli powder, and half of the chopped garlic and cover the bowl with cling foil for around 30-60minutes.
  3. In a Wok add oil and fry the marinated chicken thighs for 8 minutes each side of the thigh, until the juices start running out. After fry keep it asking in a separate bowl for later.
  4. In the same Wok now add the other half of the garlic along with the chillies and fry until the garlic is golden brown.
  5. Add fried chicken thigh and chopped onions to the Wok and toss for 2 minutes
  6. Add soya sauce and toss for another 2 minutes so that the mixtures is perfectly blended.
  7. Now add boiled rice to the work and keep sorting and stirring for another 5 minutes on high flame until you can smell the burnt smell of rice and garlic
  8. Add chopped spring onions and serve hot

This quick chicken and rice recipe is not only tasty but it uses ingredients you likely have on hand! Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Salad. How to make chicken and rice Season and cook the chicken: Season chicken thighs with paprika, garlic powder, thyme, salt and pepper on both sides. Cook the thighs in a hot pan, skin-side down until the skin is crisp and golden. Stir in broth and rice and season with salt and pepper.

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