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 Ingredients | |
|---|---|
| 8 | ROSIE® Organic Chicken Thighs |
| 1/2 cup | extra-virgin olive oil |
| Kosher Salt, to taste | |
| 2 | limes, juiced |
| 1 cup | extra-virgin olive oil |
| 1 | medium onion, diced |
| 2 cups | Arborio rice |
| 1 | 29-ounce can rinsed and drained kidney beans |
| 2 cups | chicken stock |
| 1 | bay leaf |
| The Chili Aioli | |
| 1 cup | mayonnaise |
| 2 tbsp | chili powder |
| 1/4 tsp | garlic powder |
| 1/4 tsp | Kosher salt |
| 2 | avocados |
| Fresh cilantro, minced chives | |
 Method |
|
|---|---|
| 1 | Place the chicken thighs in a bowl. Season with salt; then drizzle with ½ cup olive oil and lime juice. Toss to coat evenly, and marinate for 15-20 minutes. Preheat oven 350 degrees F. |
| 2 | Place the chicken thighs in a bowl. Season with salt; then drizzle with ½ cup olive oil and lime juice. Toss to coat evenly, and marinate for 15-20 minutes. Preheat oven 350 degrees F. |
| 3 |
Place back on medium heat and add the onions. Sauté until softened, about 3-4 minutes. Add the rice and stir for about 2-3 minutes to toast. Stir in the kidney beans and continue to cook for another minute. Add the chicken stock, season to taste with salt and bring to a boil. Once at a boil, turn heat to low and nestle the chicken back into the rice, add bay leaf and cover the pan. Place into the oven and cook for 20 minutes, until rice is cooked through and the liquid has been absorbed.
While the chicken is cooking, stir together the ingredients for the chili aioli. Serve the chicken, rice and beans with the aioli, avocado slices, fresh, cilantro and minced chives.
Recipe Courtesy of Tyler Florence |
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