Created by jclawson
, Thursday, 02 December 2010
Servings of this recipe will look so pretty when you arrange each with a piece of chicken and a peach half smothered in flavorful rice.
6 meaty chicken thighs, skin discarded
1 tablespoon oil
1 teaspoon minced garlic
1-1/2 cups instant rice
6 peach halves, canned or fresh
1-1/2 cups water
Using a large skillet, brown the chicken thighs in hot oil with the garlic and cinnamon. Cover and braise the chicken for 15 to 20 minutes over low flame until it is done through. Sprinkle with salt and pepper. Turn off the heat and add the raw rice around the chicken, then top with the peaches, cut-side down. Add the water, stir to loosen the brown bits to mix with the rice, and bring to a boil. Cover; immediately turn off the heat; and let stand, still covered, for 5 to 10 minutes or until the rice absorbs all the liquid. This recipe serves six. Garnish the plate with scoops of cranberry relish and hot corn sticks. For dessert, serve gingersnaps with cold applesauce for dipping.