bacon, chicken, Uncategorized
4 slices of thin bacon, cut in half
2 cup of long grain,uncooked rice
6 chicken thighs
Couple pinches of Kosher salt, or to taste
8 turns of the pepper grinder
2 tablespoons smoked paprika
2 tablespoons all purpose seasoning
1/2 diced red bell pepper
2 tablespoons garlic powder
1 can of cream of chicken soup
2 cup of water
1 teaspoon of garlic salt
Pinch of nutmeg
1 teaspoon of oregano
2 tablespoon fresh thyme
Instructions
Preheat the oven to 300 degrees.
Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and pepper and onion and season with the salt, pepper, paprika, thymeIn a separate bowl add the cream of chicken soup, water and all the spices and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours – allow to rest and enjoy!
chicken, Uncategorized
2 tablespoons vegetable oil for browning
6 whole chicken thighs bone-in, skin-on
salt for seasoning the chicken
1 1/2 cups bacardi rum( i used mango flavored)
2 cups orange juice
1/2 teaspoon all-spice
Additional salt and pepper, to taste
3 tablespoons sriracha
3 tablespoons honey
2 teaspoons ground ginger
1 teaspoon ground cumin
3 large garlic cloves
3 heaping tablespoons fresh thyme
2 tablespoons all purpose seasoning
Pre-heat the oven to 350. Get a large dutch oven or pot on the stove and heat the coconut oil over medium high heat. Season the chicken thighs generously with garlic powder, pepper and salt. Brown the chicken pieces in two batches until they are golden on the outside. Remove them from the pot and set them aside. Saute the onions, thyme and garlic until slightly browned
Deglaze the pot with the rum, scraping up the brown bits from the bottom, and let the mixture reduce for 2-3 minutes. Add the orange juice, honey and spices, put the chicken back in bring everything back up to a boil and transfer to the oven for 20 minutes or until the sauce thickened and chicken is completely cooked through. Enjoy! 🙂
Uncategorized
3 Tbs. extra-virgin olive oil
1 yellow onion, thinly sliced
Sea salt and freshly ground pepper, to taste
1 Tbs. honey
1 tart green apple such as Granny Smith, halved, cored and thinly sliced
1/4 cup balsamic vinegar
1 cup water
1 red cabbage, about 2 lb., cored and cut into thin shreds
1 orange
3 medium garlic cloves chopped
In a large fry pan over medium heat, warm the oil. When the oil is hot, add the onion, garlic and a pinch of salt and sauté until the onion is soft and translucent, 5 to 7 minutes. Add the honey and cook for 1 minute more.
Add the apple slices and vinegar, raise the heat to medium-high and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then add the water. Season with a generous pinch each of salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the liquid begins to reduce, about 10 minutes.
Add the cabbage and, using tongs, toss well to coat with the liquid in the pan. Cover the pan and cook the cabbage, stirring occasionally, until it begins to wilt, 25 to 30 minutes. Uncover and cook until the cabbage is tender and most of the liquid has evaporated, 25 to 30 minutes more.
