Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs w/Tony Chachere's, Rice, Black Beans

Allen and me received three spices from the fine people at Tony Chachere's. I have been using all their spices like crazy lately and they're so good. For this Chicken Thigh dish I used, Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

When I come home from work tired and hungry, I try to make 20-30 minute dinners since I do not like eating late. This meal took 20 minutes and is super easy to put together.

Instructions

Rice
Season water with Kosher Salt. We use Carolina Long Grain Rice.

We have a Rice Cooker (Rival) and follow Water/Rice ratio directions for ours. You get perfect Rice texture every time in 20 minutes or less. If you do not have a rice cooker, cook Rice on stove top using directions on package. Instead of using water you can substitute with Less Sodium Chicken Stock for an added boost of flavor. If you do this, just add less Kosher Salt.

Close-up Chicken Thighs, Rice, Black Beans

Black Beans
Making Beans from scratch is my Mom's specialty. I go for the shortcut and buy Goya brand.

1 15 oz. can Goya Black Bean Soup

3-4 Sweet Mini Peppers (if you want a spicy kick to the Black Beans, add whatever spicy Peppers you'd like).

Spice Mixture for Black Beans:
1/8 teaspoon Cilantro Powder

1/8 teaspoon Ground Cumin

1/8 teaspoon Spanish Paprika

1/8 teaspoon Ground Chipotle

1/8 teaspoon Mexican Oregano

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

Stir together in a small bowl.

Add Black Beans to pot then seasoning mixture of Cilantro Powder, Ground Cumin, Spanish Paprika, Ground Chipotle, Mexican Oregano, Garlic Powder and Onion Powder and whatever Peppers you prefer. Stir until combined. (You can add fresh Cilantro, chopped Onions and Garlic if you have more time and just omit from seasoning mixture).

Cover and heat on low for about 10 minutes.

Chicken Thighs w/Tony Chachere's, Rice, Black Beans

Boneless Skinless Chicken Thighs

I used Boneless Skinless Chicken Thighs because they were on sale at my local Shop & Shop. Use Chicken with skin or no skin, bone in or boneless.

Wash Chicken Thighs and pat dry with paper towel.

Season both sides with Kosher Salt and a generous amount of Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

Coat skillet lightly with Vegetable or Grapeseed Oil.

Heat to medium and cook Chicken Thighs for about 15 minutes, and turn over after 7-8 minutes. (You can also add chopped Onions, Garlic and and sliced Peppers if you have more time).

Let Chicken Thighs rest for five minutes before serving.

Serve, add some Basil for garnish or any fresh Herb you have on hand.

Enjoy!

To purchase Tony Chacheres products and for further information, please go to:
http://www.tonychacheres.com
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-Sophia/Two Frys