INGREDIENTS
This is what you need for 2 servings:
- 4 chicken thighs
- Cholula chicken wing sauce
- 1 pckg. Knorr "herb & butter' sides
- S&P
Pic1: pan-fried chicken legs, creamy riceDirections
2019-09-27
Pic2: skin-side down
Pic3: skin-side up
Pic4: all done
- Rub the chicken legs with your favorite spice mix.
-
Brown the chicken in butter/cooking oil over high heat.
Start skin-side down, turn over. -
Reduce heat and simmer over low heat for 20-30 minutes, until desired doneness, depending on size.
Do not cover completely. Allow steam to escape for 'roast' chicken instead of braised. - Sear the skin-side again over high heat for a nice color.
2021-03-10
Pic7-9: creamy rice with Normandy vegetables- While the chicken is simmering, prepare the rice as per package instructions.
I overdid the liquid a bit in this one, coulda/shoulda have added some thickener. - Add Normandy vegetables to the rice mixture.
no hot sauce
Pic2+3: pan-fried chicken legs, no hot sauce- Serve chicken legs together with rice & veggies.
Pic4-6: with hot sauce- Remove the chicken.
- Add up to 1 cup of hot sauce to the chicken broth.
- Simmer until the sauce thickens.
- Add the chicken back, and smother it in the sauce for a few minutes.
- Serve with hot sauce. Enjoy.