Rosemary Tomato Chicken with Rice
Indulge in the hearty, aromatic flavors of Rosemary Tomato Chicken with Rice, a comforting one-pot dish perfect for any night of the week. Juicy, golden-seared chicken thighs are simmered to perfection in a savory tomato and garlic sauce, infused with the woody fragrance of fresh rosemary and a hint of paprika. Served atop a bed of fluffy, buttery long-grain white rice, this recipe marries tender textures with rich, herbaceous flavors for a fulfilling meal. With minimal prep and simple ingredients like canned tomatoes, chicken broth, and pantry staples, this dish comes together in under an hour, making it a family-friendly favorite for cozy dinners. Garnish with fresh parsley for a pop of color and freshness, and enjoy a restaurant-quality meal right at home. Perfect for meal prep, date nights, or Sunday suppers, this Rosemary Tomato Chicken with Rice will quickly become your go-to comfort food.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 14 ounces canned diced tomatoes with juice
- 1 cup chicken broth
- 2 sprigs fresh rosemary sprigs
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the minced garlic and diced onion. Sauté over medium heat for 3-4 minutes until softened and fragrant.
Pour in the canned diced tomatoes with their juice, chicken broth, and stir in the rosemary sprigs and paprika. Season with the remaining 1 teaspoon of salt. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the tomato mixture. Cover and let simmer on low heat for 30 minutes, occasionally spooning some of the sauce over the chicken.
While the chicken cooks, prepare the rice. In a medium saucepan, combine the white rice, water, butter, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Once the chicken is done, remove and discard the rosemary sprigs. Check the sauce for seasoning and adjust with additional salt or pepper if needed.
Serve the rosemary tomato chicken over a bed of rice, ensuring each portion is generously topped with sauce. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6612 mg | 287% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.7 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2957 mg | 63% | |
*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.
