One-pot chicken dish with rice, tomatoes, and bell peppers

Ingredients

• 1 dash olive oil
• 4 chicken thighs, skinless and boneless
• 1 dash olive oil
• 1 onion
• Salt to taste
• Black pepper to taste
• 1 tsp dried rosemary
• 1 garlic clove
• 1¼ cups long-grain rice
• 1 red bell pepper
• 1½ cups cherry tomatoes
• 1⅔ cups tomato pulp
• 1½ cups water

Materials

• 1 large sauté pan with a lid
• garlic press

Preparation

• Brown each side of the boneless, skinless chicken thighs for a few minutes in a drizzle of olive oil, then set aside.
• Add another drizzle of olive oil to the pan and sauté the chopped onions with salt, pepper, and rosemary for a few minutes.
  
• Add the crushed garlic and mix everything together.
• Next, add the rice, bell pepper, and cherry tomatoes, cut into small pieces, and stir.
  
• Next, add the tomato pulp and stir again.
• Place the chicken pieces in the skillet on top of the rice, then add the water.
  
• Cover and cook for 20 to 25 minutes over low to medium heat.
• Stir the mixture occasionally while it is cooking.
  
• When the rice is cooked and has absorbed all the water: it's ready!
• Serve with fresh basil! Enjoy your meal!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe