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Braised Chicken Thighs with Bell Peppers and Onions

Nealey Dozier
  • minutes
  • Serves 4 to 6

INGREDIENTS

6

Chicken thighs, boneless skinless

3

Bell peppers

3

Garlic cloves, large

1

Red onion, cut into 1/4-inch strips, large

2 cups

Chicken stock

1 tsp

Dijon mustard

1

White rice, Cooked

1

Kosher salt and freshly ground black pepper

1

Wondra or all-purpose flour

1

Neutral cooking oil

5/16 cup

White wine vinegar