Ingredients

The following ingredients have 4 Servings
  • 4 large chicken thighs (bone in skin on)
  • 4 tbs olive oil (divided)
  • 4 cups butternut squash (cut in 1-inch cubes)
  • 3/4 cup brown jasmine rice
  • 14 oz chicken stock
  • pinch of thyme
  • 1 tsp chipotle chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/8 tsp cumin
  • 1 tsp salt

Instruction

  • Mix rub ingredients. Rub into both sides of chicken thighs; set aside
  • Heat a large (preferably 12-in or larger) skillet over medium high heat. Add 2 tbs of the oil. When the oil shimmers, add the squash and cook until it begins to brown. Remove the squash from the pan.
  • In the same skillet, add the remaining 2 tbs of oil and add the chicken, skin side down. Cook for about 5 minutes, or until it's nicely brown; turn.
  • Add the rice, chicken stock and thyme. Stir to mix then add the squash back to the pan. Bring to a boil, then reduce heat to low, cover and cook for approximately 30 minutes. If the rice is a bit hard, add an additional 4 oz/118 ml of stock.
  • If there's too much liquid, uncover and reduce for about 5 minutes.