This is a fun one. Obviously, this is inspired by Myron Mixon’s chicken thighs done in a muffin pan. I’ve adapted it a bit in order to do it in an oven. Also – when you’re cooking for larger groups, it’s really more convenient to get boned chicken thighs; unfortunately, they never sell those with the skin on so — there’s the added bonus that this has a little less fat. What’s nice is if you have a bit of that smoothie from the morning, it’s a nice touch to top these with a little bit of that. The natural sugar candies up very nicely.

The Spanish rice that I do here is interesting. I learned this in the early 90’s and have been tweaking it ever since. It’s really an easy way to get incredibly flavored rice. Basically, you fry the rice with onions and garlic before hand. It’s def worth a post on it’s own so — more on that later too.

Finally, the roasted brussels are just a nice clean refreshing veggie to top it all off.

Yield: 12 Servings

Cupcake Chicken & Spanish Rice with Roasted Brussels

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Ingredients

• 6.75 lbs Chicken Thighs
• 24 Oz Chicken Broth
• 12 Oz Rice
• 4 lbs Brussel Sprouts

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 641Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 328mgSodium: 707mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 65g