Chicken Thighs with Rice and Stewed Vegetables
Main Dishes | American cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Chicken Thighs with Rice and Stewed Vegetables
Ingredients
- Chicken Thighs - 4 pieces
- Red Long Chili Peppers - 1 teaspoon
- Pickled garlic - 1 teaspoon
- Celery salt - 1 teaspoon
- Onion - 2 heads
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Parsley - ½ bunch
- Rice - 8.8 oz
- Crushed Tomatoes in Their Own Juice - 8.8 oz
- Salt - to taste
- Chicken Broth - 17 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Rub the chicken thighs with red pepper, garlic salt, and celery salt. Bake for 20 minutes in a greased dish.
Step 3
Chop the onion. Cut the bell peppers into large cubes. Remove the leaves from the parsley, set a few aside, and chop the rest. Drain the juice from the tomatoes.
Step 4
Remove the chicken thighs from the dish. Add the rice, vegetables, and pour in the broth. Bring to a boil, season with salt and pepper.
Step 5
Place the chicken thighs on top and roast in the oven for 30 minutes.
Step 6
Serve the finished dish, optionally garnished with parsley leaves.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.