Gratin facile de poulet et de riz à la sauce ananas-habanero rôtie

Ingrédients

• 4 bone-in & skinless chicken thighs
• 1/2 teaspoon sea salt, for chicken
• 1/2 teaspoon ground black pepper, for chicken
• 1 tablespoon Extra Virgin Olive Oil
• 16 oz Roasted Pineapple Habanero Sauce
• 2 cups no-salt or low-sodium chicken stock
• 1 cup of brown or white rice
• 1/2 teaspoon sea salt, for rice
• 1/4 cup chopped cilantro

Préparation

1. 1

   Preheat oven: to 375 degrees.

2. 2

   Season the chicken thighs: with salt and pepper.

3. 3

   Brown chicken thighs: in a large heavy casserole dish placed over medium-high heat with the olive oil. Set aside. It will take around three minutes per side. If the chicken is still sticking to the pan when you flip it, then it’s not ready.

4. 4

   Combine: the Roasted Pineapple Habanero Sauce, chicken stock, sea salt and rice in the casserole dish. Bring to a boil.

5. 5

   Top: with the browned chicken thighs. Cover casserole with the lid and bake in the oven for 40-45 minutes.

6. 6

   Remove: lid, garnish with cilantro, and serve.