I love all recipes that include chicken thighs, as the thighs are probably my favourite meat on a chicken. When made right, they're incredibly tender and go well with any meal. I made this recipe using one I found online on someone's blog, however I just cannot find their website to cite it. Whoever you are, thank you so much for the recipe. All rights go to you! Anyway, I made this for a sort of late brunch, however this can definitely be served for dinner. It is very filling and visually appetizing. And I served it with a bed of baby spinach and my capri salad tomatoes (which the recipe can be found here: http://cookshmook.blogspot.com/2010/01/little-taste-of-italy.html) For those of you who haven't cooked with brown rice before, it will have a different texture than white rice. So don't be fooled into thinking it's not ready, it will be ready after approximately 45 minutes.
Ingredients:
1 tsbp olive oil
1 onion, chopped
2 cloves of garlic, minced
1 cup brown rice
1 can of diced tomatoes
2 and 1/2 cups chicken broth
1/2 tsp of each: salt, cumin, dried basil and dried oregano
1/4 tsp of paprika
1/4 tsp black pepper
chicken thighs (about 2 per person)
Directions:
-heat olive oil in a large skillet, or deep pan, on medium heat
-add onions and cook until soft
-add garlic and rice, then stir for about 1 minute
-add seasoning, tomatoes and chicken broth
-place the chicken thighs on top
-bring to a boil, then cover and reduce heat
-simmer until rice is tender and chicken is done (about 45-60 minutes)
-enjoy!
