Chicken Thighs with Rice and Stewed Vegetables
Main Dishes • American
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 10 oz
- Crushed Tomatoes in Their Own Juice 10 oz
- Salt to taste
- Chicken Broth 15 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°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.
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