Red Tomato Chicken and Rice
Dive into the comforting flavors of Red Tomato Chicken and Rice, a one-pot wonder that's both hearty and irresistibly flavorful. This family-friendly recipe combines tender, golden-seared chicken thighs with perfectly cooked long-grain white rice, all simmered in a rich and savory tomato sauce infused with garlic, paprika, and oregano. The dish gets its vibrant color and robust taste from crushed tomatoes and a touch of tomato paste, creating a satisfying and wholesome meal that's ready in just an hour. Perfect for weeknight dinners or cozy gatherings, this recipe is not only easy to prepare but also uses simple pantry staples. Garnish with fresh parsley for a pop of color and enjoy this warm, comforting skillet meal straight from the stove to your table.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 14-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and cook for another 2-3 minutes on the other side. Remove the chicken and set aside on a plate.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the rice and cook for 1-2 minutes, coating it with the oil and onion mixture.
Add the chicken broth, crushed tomatoes, tomato paste, paprika, oregano, salt, and black pepper. Stir well to combine.
Nestle the chicken thighs back into the skillet, skin-side up, making sure they are partially submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 30 minutes or until the rice is cooked and the chicken is tender.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Sprinkle with fresh parsley, if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
