4 skinless chicken thighs bone in
1/2 cup flour seasoned with Creole seasoning
4 Tbsp canola oil
4 large carrots sliced
2 ribs celery chopped
1 med onion diced
2 leeks, white part only thinly sliced
2 cloves garlic minced
4 cups chicken stock
3 tablespoons lemon juice
1-2 cups cooked brown rice
sprinkle fresh or dried tarragon optional
Great Ninja recipe. Better the second day.
Heat the oil in a large soup pot or dutch oven. (or Ninja cooker)
Season flour with Creole seasoning. Dredge thighs in flour & brown in the hot oil.
Remove browned chicken to a plate.
Add onion, carrots & celery to pot and cook about 5 minutes, stirring often.
Add sliced leek & garlic and cook for 2 or 3 minutes.
Season with salt & pepper or Creole seasoning.
Return thighs to pot and add chicken stock. Cover & cook until chicken is falling off the bones. Remove bones with tongs & using tongs or a wooden spoon, break the chicken up in bite-sized chunks.
Add lemon juice, tarragon & cooked brown rice. Cover and simmer on low heat, stirring occasionally, for about 30 minutes.