Changes: Chicken Thighs with Lentils and Rice

Latest revision as of 01:52, 6 December 2010

Description

Makes 4 servings.

Ingredients

8 boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon vegetable oil
1 medium onion, chopped
2 medium carrots, thinly sliced
1 rib celery, thinly sliced
2 x 14½-ounce cans chicken broth
1 cup dried lentils
½ teaspoon dried thyme
1 bay leaf
3 cups cooked brown rice
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley

Directions

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes on each side or until light brown. Remove chicken; keep warm.
Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender.
Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium.
Cover and simmer 25 to 30 minutes or until lentils are tender and chicken is no longer pink in center. Remove bay leaf. Serve over hot rice. Sprinkle with parsley.

@@ Line 1: / Line 1: @@
+{{Wikifiedrecipe}}
-==Description==
+== Description ==
 Makes 4 servings.
-===Ingredients===
+== Ingredients ==
-* 8 boneless, skinless chicken thighs
+* 8 boneless, skinless [[chicken]] thighs
-* 1/2 teaspoon salt
+* ½ teaspoon [[salt]]
-* 1/2 teaspoon ground black pepper
+* ½ teaspoon ground [[black pepper]]
-* 1 tablespoon vegetable oil
+* 1 tablespoon [[vegetable oil]]
-* 1 medium onion, chopped
+* 1 medium [[onion]], chopped
-* 2 medium carrots, thinly sliced
+* 2 medium [[carrot]]s, thinly sliced
-* 1 rib celery, thinly sliced
+* 1 rib [[celery]], thinly sliced
-* 2 14-1/2-ounce cans chicken broth
+* 2 x 14½-ounce cans [[chicken broth]]
-* 1 cup dried lentils
+* 1 cup dried [[lentils]]
-* 1/2 teaspoon dried thyme
+* ½ teaspoon dried [[thyme]]
-* 1 bay leaf
+* 1 [[bay leaf]]
-* 3 cups cooked brown rice
+* 3 cups cooked [[brown rice]]
-* 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
+* 2 tablespoons chopped fresh [[parsley]] or 2 teaspoons dried [[parsley]]
-*
-*
-===Directions===
-Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 4 minutes on each side or until light brown. Remove chicken; keep warm.
+== Directions ==
+# Sprinkle [[chicken]] with [[salt]] and [[pepper]]. Heat [[oil]] in large skillet over medium-high heat until hot. Add [[chicken]]; cook 3 to 4 minutes on each side or until light brown. Remove [[chicken]]; keep warm.
+# Spoon off excess fat from skillet; add [[onion]], [[carrot]]s and [[celery]]. Cook 3 to 4 minutes or until crisp-tender.
+# Stir in broth, [[lentils]], [[thyme]] and [[bay leaf]]. Return [[chicken]] to skillet. Bring to a boil; reduce heat to medium.
+# Cover and simmer 25 to 30 minutes or until [[lentils]] are tender and [[chicken]] is no longer pink in center. Remove [[bay leaf]]. Serve over hot [[rice]]. Sprinkle with [[parsley]].
+[[Category:American Recipes]]
-Spoon off excess fat from skillet; add onion, carrots and celery. Cook 3 to 4 minutes or until crisp-tender. Stir in broth, lentils, thyme and bay leaf. Return chicken to skillet. Bring to a boil; reduce heat to medium. Cover and simmer 25 to 30 minutes or until lentils are tender and chicken is no longer pink in center. Remove bay leaf. Serve over hot rice. Sprinkle with parsley.
+[[Category:Brown rice Recipes]]
+[[Category:Chicken Recipes]]
+[[Category:Lentil Recipes]]
+[[Category:Main Dish Poultry Recipes]]
-===Other Links===
-==See also==
-[[Category:American]]
-[[Category:Main Dish]]
-[[Category:Recipes]]
-[[Category:Bay Leaf Recipes]]
-[[Category:thyme Recipes]]