From Cooking Light came this simple yet tasty recipe that kids will love and adults will cherish. It can easily be cooked in under 30 minutes which is just the right amount of time for your rice cooker to finish a nice bed of steamed rice. Put this dish over the rice to capture that fragrant sauce for an extra special experience.
Ingredients:
- 6 skinless, boneless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 6 garlic cloves, minced
- 2 cups halved grape tomatoes
Full Video Tutorial
Preparation:
- Sprinkle chicken with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.
- Reduce heat to medium. Add remaining 1 tablespoon oil, 3 table spoons of butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken. Serve over white rice.
Kitchen Items used in this recipe
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| SENZER Gravity Electric Salt and Pepper Grinder Set |
