This post is sponsored by Zoup Broth. All opinions are my own.
Just because Christmas is over - doesn't mean we stop cooking - right?! And the thing is - we want to use the BEST products when we cook - right? Well - I've got an eye opener for you!
Introducing Cincinnati's Test Kitchen!
Zoup Broth for the win! If Zoup sounds familiar - it's also a restaurant - we have 3 here in Cincinnati and I'll be heading to their new Eastgate location in the new year (with a giveaway to boot!).
And after trying the Zoup broth straight up - I had to try it in a recipe and share with you!
Sauce Goddess (oh yeah - I won a contest with this video!) and I really like this rub for chicken - it's salty and has pepper but isn't too much on any flavor - it's a great neutral rub that just enhances the flavor of the chicken.
Another time I made the recipe - I used the Loco Lime spice I got on a trip back home - this is great for a more southwestern style - which I'll share below.
Brown them in a dutch oven 2-3 minutes on each side in hot oil. I tried the newest hip thing one time - Avocado Oil - it's bright green - I still prefer olive oil - but Avocado is supposed to be healthier so give it a whirl.
Cooking Tip: Use chicken broth instead of water to make your rice - adds a lot more flavor!
And then you've got one pot of yum ready for dinner!
6 boneless, skinless chicken thighs
chicken spice rub
2 shallots, diced
1 cup basmati rice
2 cup Zoup chicken broth
1/3 cup parsley
1 bunch broccoli florets
1/2 can corn nibblets
1 can corn
1 can roasted diced tomatoes
1 can black beans
Taco or Loco Lime seasoning
roasted red peppers
* in dutch oven, heat oil until it’s shimmering
* Season chicken thighs with your favorite rub
* Heat 2-3 minutes on each side and remove from pan
* Scrape up brown bits and add diced shallots
* Saute 2-3 minutes
* Add veggies & extras - stir
* Add rice and broth - stir
* Bring to a boil and stir
* Add chicken thighs back to the pan and cover
* Lower heat and simmer for 20-30 minutes until rice is done