Stewed chicken with rice and seasonal vegetables – a detailed recipe cooking. 
The photodishes: Cheryl Smith Time: 1 hour. 20 minutes. Difficulty: Easy Portions: 6 – 8 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 – 8 cut into several parts of chicken thighs
- 3 tbsp. washed long grain rice
- 1.5 tbsp. chopped small butternut squash
- 1.5 tbsp. frozen green peas
- 2 tbsp. l peanut butter
- Salt and ground black pepper
- 2 tbsp. l (30 gr.) Butter
- 1 medium-sized diced onion head
- 1/4 Art. chopped green onions
- 2 sprigs of thyme
- 2 bay leaves
- 1 tbsp. l chopped garlic
- 5 tbsp. water
Recipes with similar ingredients: Chicken Thighs, Peanut Butter, onions, garlic, thyme, bay leaf, long grain rice, nutmeg pumpkin, peas
Recipe preparation:
- In a thick-bottomed pan, heat the oil until it starts smoke. Salt and pepper pieces of chicken and fry them on both sides in one layer. When the pieces are browned, remove the chicken from pots.
- Drain the oil from the pan. Put butter, and green onions, thyme, bay leaves and sauté for 4 minutes. Add rice and fry for another 4-5 minutes, then add garlic, chicken, pumpkin, peas and water. Bring to a boil, reduce the heat, cover and cook at low boil for 35 minutes.
