Valentines Day was Friday, birthday party on Saturday, as little as possible Sunday & Family Day Monday. The long weekend has disappeared & I have next to nothing to show for it! No blog posts, but lots of Family time.
Valentines was a fun evening. We made steak & shrimp with garlic mash & asparagus with stuffed mushrooms as an appetizer. For dessert we had fresh fruit, 2 bite brownies & a white chocolate sauce……it was all so delicious, even though I accidentally overcooked the brownies (not that the kids cared lol).
On Saturday we had 7 girls watching a movie, playing & eating lots of pizza & popcorn! We made the pizza from scratch & I am so glad we did. I just love homemade pizza so much more than frozen pizza. My dough recipe is for the breadmaker, but since my breadmaker died I have been making it with my Kitchenaid mixer. I tripled the recipe & made 6 crusts, but we only used 5, so the last one got put in the freezer until later this week when I will either make more pizza or some garlic cheesy bread! (Stay tuned for that post!)
When making this delightfully delicious dish, you will need a frying pan/skillet that you can use over a high heat. The best type would be either cast iron or stainless steel. I used a 12″ non stick stainless steel skillet which worked marvelously, especially for searing the chicken.
Having a great garlic press is a must in every kitchen. I also just invested in this garlic peeler. It is so easy to use & so much easier than struggling to peel your garlic cloves. You put in your garlic cloves & roll it on the counter, voila, you have peeled garlic!
Here is the recipe. It is so delicious & really easy to make
Chicken Thighs with Cilantro-Lime Rice
Serves: 4 Calories: 459
- 1 tbsp Olive Oil
- 4 Chicken Thighs
- Salt & Pepper – to taste
- 2 cups Chicken OR Vegetable Broth
- 1 cup Jasmine Rice
- 1 (15oz) can Black Beans – rinsed & drained
- 1/4 – 1/2 cup Fresh Cilantro – chopped
- 1/4 tsp Salt
- 4 cloves Garlic – minced
- 2 tbsp Lime Juice
- 1/2 cup Water
Heat a large skillet on medium-high heat until hot & add olive oil
Season skin side of chicken thighs & sear them on a high-medium heat, skin side down for 5 minutes until the skin turns golden brown
Turn chicken thighs to the other side & sear for 2 more minutes. Remove & set aside
Add broth, water & uncooked rice, 1/4 tsp salt & minced garlic to the skillet & bring to a boil
Mix well, put chicken thighs on top, making wells for them in the rice
Reduce heat to low, cover with lid & simmer for 15-20 minutes, until the rice & the chicken are cooked through
Remove the chicken from the skillet, mix 1 tbsp lime juice, black beans & cilantro into the cooked rice, taste, add more salt or lime juice to taste & serve