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Caribbean Seasoned Rice


Servings: Serves 6 to 8 people

2 tablespoons peanut oil
6 - 8 chicken thighs, halved
2 tablespoons butter
1 medium onion, diced
1/4 cup scallions, chopped
2 sprigs thyme
2 bay leaves
3 cups long grain rice, rinsed
1 tablespoon garlic, chopped
1 1/2 cups butternut squash, diced
1 1/2 cups frozen peas
5 cups water


Heat the oil in a saucepan until just smoking.

Salt and pepper the chicken pieces and brown both sides in single layers.

When all the pieces are browned, remove the chicken from the pan and set aside.

Drain the oil from the pan.

Add the butter, onion, scallions, thyme, and bay leaves, the sauté for 4 minutes.

Add the rice and sauté for another 4 to 5 minutes, then add the garlic, chicken, squash, peas, and water.

Bring to a boil, then reduce to a simmer and cover for 35 minutes.

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