Italian Chicken Thighs with Rice
Ingredients
- 750g Chicken Thighs
- 1.5 cups Rice
- 2 tbsp Extra Virgin Olive Oil
- 1 (28 oz) can Canned Diced Tomatoes
- 1.5 tsp Dried Oregano
- 1.5 tsp Dried Basil
- 4 cloves Garlic
- 2 cups Chicken Broth
- 1/2 cup Parmesan Cheese, grated
- 1/4 tsp (optional) Red Pepper Flakes
- 2 tbsp Fresh Parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, black pepper, oregano, basil, and red pepper flakes (if using).
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken thighs until golden brown on both sides. This should take about 4-5 minutes per side.
- Add minced garlic, cook for 1 minute until fragrant, being careful not to burn it.
- Pour in diced tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the rice, ensuring it's submerged in the liquid. Bring back to a gentle simmer.
- Cover the skillet tightly with a lid or foil. Transfer to the preheated oven.
- Bake for 30-40 minutes, or until the rice is cooked and the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove from oven, let stand for 5 minutes before serving.
- Garnish with grated Parmesan cheese and fresh parsley before serving.
Cuisine: Italian
Suitability: high protein,family-friendly
Prep Time: 25 mins
Cook Time: mins
Serving Size: 3
Meal Type: dinner