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Spicy Chicken Thigh


Spicy Chicken Thigh

Serves 2; 291 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup chopped onion
1 large clove garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon salt
6 oz. cooked chicken thigh, cut into bite size pieces (1/2 inch)
2 Tablespoons white wine
1 cup cooked white rice, cooked without salt
1 cup no-salt added chicken broth

Prep. Instructions

1. Combine onion and garlic in a bowl.
2. Combine next six herbs and spices in a bowl.
3. Have other ingredients on hand.

Cooking Instructions

1. Heat oil over medium-low heat in a 9-inch fry pan. Add the onion and garlic. Cook until onion is tender, about 5 minutes, stirring occasionally.

2. Add herb/spice mixture. Cook 2 minutes, stirring occasionally.

3. Add chicken. Stir until chicken is heated through.

4. Add the wine, rice and chicken broth; stir until combined. Bring mixture to a boil; turn heat to low and simmer 15 minutes, until the rice absorbs the liquids, stirring occasionally. Serve. - Copyright © 2022 Judy Reynolds