My husband picked out this recipe. It's from the Good Housekeeping Magazine.
1/2 Tbsp olive oil
4 bone-in chicken thighs, skin removed
salt and pepper
1 med green pepper, cut into 1/2-in pieces
1 clove garlic, crushed with press
1/2 large onion, chopped
1 Tbsp paprika
1 can diced tomatoes
1 cup chicken broth
1 1/2 cup water
1 1/4 cup long-grain brown rice
1/2 package frozen peas
1 cup salad olives or coarsely chopped pimento stuffed olives
1. Preheat oven to 350 F. In 5-6 quart Dutch oven (or large pan), heat oil on medium-high until hot. Sprinkle chicken all over with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper; cook about 6 minutes until lightly browned on each side. Transfer chicken pieces to small roasting pan.
2. Cover roasting pan with foil and bake chicken 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
3. Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.
4. Grease 2 to 2/12 quart glass or ceramic baking dish. Spoon the rice mixture into baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake 25 minutes or until rice is tender and most of liquid is absorbed. Fluff rice to serve.
About 440 calories, 29g protein, 62g carbohydrates, 8 grams fat
- If you can find chicken thighs already skinned then do so because taking the skin off was a hassle.
- I forgot to add the peas and I don't like olives so I didn't add them either. I don't think it is a big deal either way.
- I used Rotel hot diced tomatoes to add some extra spice to the dish (careful, these are VERY spicy)
- I had to cook the dish an extra 15 minutes once it was in the oven the second time
Final Opinion of the Dish:
We decided on a 10 point rating system. This dish is gets an 8. The chicken was tender and tasty; it fell right off the bone. The rice was delicious and significantly spicy. It wasn't too labor intensive although I wouldn't prepare it on a work night.
If you try it then let me know what you think....