Ingredients
6 Boneless Chicken Thighs
2 cans diced tomatoes, with juice
1 tbsp. minced garlic
1 cup chicken stock or broth
1 tsp Italian Seasoning
2 tbsp olive oil
2 cups white minute rice
2 spoonfuls of tomato paste
Salt & Pepper to taste
***In the picture there is pasta and butter. I ended up using rice instead of pasta and I didn't use the butter at all.
Directions
Salt and pepper your chicken in the package.
Put your oil into your pot and heat over medium heat. When it is ready place your chicken seasoned side down into the oil. Salt and pepper the other side. I have a 5.5 quart Dutch oven. These thighs were large enough I had to do this step in two batches. Brown each side, approximately 2-3 minutes. When they are all browned remove them to a plate.
If you have a large amount of excess grease feel free to remove it at this time. Then add your chicken stock to the pan. Cook for about a minute. Make sure you scrape the yummy bits off the bottom of the pan! Next, pour your diced tomatoes with the juice into the pot. Also, add in your 2 spoonfuls of tomato paste and your garlic. Stir and bring to a simmer. Once you get to a simmer add all of your chicken back into the liquid.
Set your temp to about medium to medium low, cover and let it simmer for 45 minutes to an hour. When your chicken is cooked through it will be tender and break into chunks in the pan. Cook up your rice and get it into your serving bowls. Spoon your chicken and sauce over the rice. ENJOY!!
