Recipe
Preparation15 minutes
Cook time1 hours 15 minutes
ServingsServes 6
Episode1825
Ingredients
- 6 Chicken Thighs, bone-in, skin-on
- 5oz of Sun Dried Tomatoes in Oil, chopped (and save a few Tbsp of the oil)
- 1/2 cup of Pitted Kalamata Olives
- 3 Cloves of Garlic, minced
- 1 1/2 cups of Long Grain Rice
- 1 cup of Tomato Sauce
- 2 Cups of Chicken Stock
- 2 tsp of Italian Seasoning
- Plenty of Salt and Pepper
- Garlic and Herb Seasoning
- Fresh Parsley and Basil
Preparation
-
1) Preheat your oven to 350 degrees.
2) In a large Skillet (ideally one you can make the whole thing in and pop in the oven but if not just a large skillet) add some of the oil from the sun dried tomatoes, allow that to preheat slightly over medium heat, while that happens, season both sides of the chicken with the garlic and herb and salt and pepper.
3) Place the chicken skin side down and sear until deeply golden brown, this will take out 10 minutes, then flip and cook 3 more minutes, then remove to a plate. In a large measuring cup, add the tomato sauce and stock and pop it in the microwave for a couple minutes (or you can heat the up in a small skillet).
4) Discard the rendered fat, add the stock and tomato sauce mixture, seasoning, garlic, sun dried tomatoes, olives, good pinch of salt, and rice, stir to combine then add the chicken in, cover the whole thing with foil, bake covered for 30 minutes then remove the foil and bake uncovered for another 30 minutes.
5) Sprinkle with some fresh herbs and serve!
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