Chicken And Rice With Tomatoes Recipe

Prepare Ingredients

Gather all ingredients: 4 chicken thighs, 1 cup of rice, 2 cups of chicken broth, 1 can of diced tomatoes, 1 onion (chopped), 2 garlic cloves (minced), 1 tsp paprika, salt and pepper to taste, 2 tbsp olive oil.

Cook the Chicken

Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika. Cook the chicken thighs in the skillet until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.

Cook the Vegetables

In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent and garlic is fragrant, about 3-5 minutes.

Add Rice and Tomatoes

Stir in the rice and cook for 2 minutes. Add the can of diced tomatoes (with juice) and the chicken broth. Stir to combine.

Combine and Simmer

Return the chicken thighs to the skillet, nestling them into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.

Serve

Fluff the rice with a fork and serve each chicken thigh over a bed of the tomato rice. Garnish with fresh herbs if desired.