Chase Lake Cafe
Shut My Mouth Chicken Thighs over Creole Rice
6 boneless skinless chicken thighs[Marinated for up to 8 hours]
2 Tbsp olive oil
2 Tbsp butter or margarine
3 Tbsp Maison Louisianne Marinade
3 Tbsp Maison Louisianne Pepper Sauce
1 Tbsp brown sugar
1/2 cup white wine
1/2 yellow onion,diced
1 clove garlic
2 Tbsp Creole mustard
Cook 2 cups Basmati or long grain rice for 15 minutes in 3 cups of water,and cover.Add sauteed red bell pepper,onion,salt,pepper,and a bit of olive oil.Mix together well and add a bit of chicken stock.Simmer for 5 extra minutes so rice can absorb flavors.Cook on low until fluffy.
Heat olive oil and butter over medium-high heat.Place chicken thighs in oil and butter,add onion and pepper sauce.Cook for three minutes covered,then turn and add white wine and garlic.Brown nicely and the flavors will come together nicely.Onions should turn a nice golden brown as well.Serve over Creole rice for a great entree idea!!!!Bon Appetit!!!