Think Spring Break... St. Bart's Braised Chicken!
Using a small stock pot, pour in 2 cups of water to cook the one cup of
rice. I usually add some salt and fresh dried herbs as well. Once it
boils, add your rice.
In a small sauce pan/skillet, put1 tsp of coconut oil and the same of
olive oil. Dice the half of the left over green pepper (mine is still
crisp as it was bought fresh on Friday last week.) Once the oils have
melted, 'on med flame' add the green pepper, let the pepper sizzle and
brown on the edges. Set aside.
Stir your rice.
Turn over the chicken in the oven.
Once the rice is done, you can drain and set aside. Again, check on the
chicken. It should be brown on both sides. Open your can of peaches and
drain or peel and slice a fresh one (I prefer). Open the oven and place
them around the chicken thighs. Close the oven.
Return to the rice and green pepper. In the skillet you browned the green pepper in you can add the rice and heat up the mixture on low.
You should see in the oven that the chicken and peaches are bubbling nicely. It is time to serve.
Take the thighs and peaches from the oven. Grab that favorite of mine,
low lipped white serving bowl and place your thighs, then pour over the
top the peaches and golden sauce.
On individual plates, you can put a dollop of rice/green pepper mixture using an ice cream scooper.
~ Tutti a Tavola!
