carrots, chicken, garlic, honey, marinade, rice, royal prestige, Corazones Contentos, Royal Prestige, Hero, Sponsored – Royal Prestige
8 Chicken thighs, boneless
1 lb. baby Red Potatoes, halved
1⁄2 lb. baby Carrots, sliced
1 cup Snap Peas
For the Marinade:
1/2 cup Honey
1 tbsp. Soy Sauce
1 tbsp. Garlic, minced
1 tsp. dry Basil
1 tsp. dry Oregano
1 tsp. Red Pepper Flakes
Salt & Pepper, to taste
In the 3‐quart Mixing Bowl, combine all marinade ingredients. Add chicken thighs, cover and let marinate for 15 minutes in the fridge.
Preheat the 6‐quart Dutch Oven at medium‐high heat for 3 minutes. The temperature is correct when a few drops of water are sprinkled on the utensil and they move around the surface without evaporating.
Add chicken and cook for 4 minutes with cover ajar.
Flip chicken over, add vegetables and remaining marinade. Cover with the Redi‐ Temp® valve open and cook until it whistles (about 1 minute).
Reduce temperature to low and, when the valve stops whistling, close it and cook for 8 extra minutes.