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2
Easy
1 hr 15
By Carla Snyder
Published 2013
There’s no end to the versatility of chicken thighs, especially the boned and skinned kind. In this recipe, I paired up champion aromatics celery, carrot, and onion with a popular rice blend containing wild, mahogany, Black Japonica, and brown rices. I really like the chewy, full-bodied rice and earthy walnuts with the refreshing pop of fresh grapes. Try this one on a busy, busy night—it practically makes itself.