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olive oil boneless skinless chicken thighs bacon onion garlic green bell pepper white rice cherry tomatoes chicken broth bay leaf salt pepper red pepper flakes chopped fresh parsley
Preheat the oven to 325 degrees F. Heat olive oil in a large heavy-bottomed pot or Dutch Oven. Season the chicken with salt and pepper and brown on all sides. Remove the chicken from the pan and transfer to a plate; set aside.
Reduce heat to medium and add the bacon. Cook until browned; about 4 minutes. Stir in the onion and green pepper; saute until softened and translucent. Stir in the garlic and cook for 1 minute more. Finally, stir in the rice until it's coated.
To the pot, add the tomatoes, chicken stock, 1 cup water, bay leaf, and red pepper flakes (if using). Bring to a simmer, stirring well, then add the chicken thighs and bring back to a simmer.
Cover and bake in the oven for 30 minutes. To serve, garnish with fresh parsley.
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