Ingredients: 1 tablespoon of olive oil 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds) salt and black pepper 1 medium onion, chopped 1 chopped red pepper 1 cup long grain white rice 2 cups low-sodium chicken broth 1 tablespoon fresh thyme leaves 1 cup frozen peas 1/2 cup pitted green olives, halved
Preparation: Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate. Add the onion and bell pepper to the fat in the Dutch oven and cook, stirring frequently, until beginning to soften, 3 to 5 minutes. Stir in the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes. Remove the Dutch oven from the heat. Transfer the chicken to a plate. Add the peas and olives to the rice, mix, and let it sit, covered, for 5 minutes. Serve with the chicken.
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