This popular South American dish features chicken and rice flavored by sage, peppers, and vegetables.
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon rubbed sage
6 (5-ounce) chicken thighs, skinned
1 tablespoon olive oil
2 cups chopped sweet onion (about 2 medium)
1 1/2 cups chopped celery (about 6 stalks)
1/4 cup seeded and chopped poblano chile (about 1 small)
6 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup water
1 1/4 cups uncooked jasmine rice
How to Make It
Combine first 3 ingredients; sprinkle evenly over chicken thighs.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.
Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.