One pot brazilian chicken rice

• Gluten free

• Meat

  • 6 pieces Chicken thighs, bone-in

• Produce

  • 2 cups Corn, fresh
  • 1 head Garlic
  • 2 Limes
  • 2 tbsp Oregano, dried
  • 1 Parsley
  • 1 White onion, small small

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 2 1/2 cups Rice

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper
  • 1 tbsp Turmeric

• Oils & Vinegars

  • 3 tbsp Vegetable oil

Found on brazilianflairintheusa.com

Ingredients

• 6 pieces bone in chicken thighs
• Kosher salt
• Pepper
• 2 T dried oregano
• 3 T vegetable oil
• 1 small white onion, small diced
• 1 head garlic, minced or mashed
• 2 cups of fresh corn
• 2½ cups rice
• 2-3 cups chicken stock
• 1 T turmeric
• 2 limes
• Parsley for garnish
• 6 pieces bone in chicken thighs
• Kosher salt
• Pepper
• 2 T dried oregano
• 3 T vegetable oil
• 1 small white onion, small diced
• 1 head garlic, minced or mashed
• 2 cups of fresh corn
• 2½ cups rice
• 2-3 cups chicken stock
• 1 T turmeric
• 2 limes
• Parsley for garnish

Directions

• In a large pan over medium-high heat, add the oil.
• Add the chicken and let brown for about 2 minutes each side.
• Add the onion and garlic, let cook for about 1 minute.
• Add the turmeric, oregano and mix everything.
• Add the corn, rice and let cook for 1 minute.
• Add the chicken stock and let cook until the rice is soft. Adjust salt.
• Add Lime and parsley for garnish.
• In a large pan over medium-high heat, add the oil.
• Add the chicken and let brown for about 2 minutes each side.
• Add the onion and garlic, let cook for about 1 minute.
• Add the turmeric, oregano and mix everything.
• Add the corn, rice and let cook for 1 minute.
• Add the chicken stock and let cook until the rice is soft. Adjust salt.
• Add Lime and parsley for garnish.