Ingredients:
- freshly ground black pepper to taste
- 6 chicken thighs, bone in and skin on , but trimmed of any fat
- salt to taste
Directions:
- Preheat the oven to 350 degrees F.
- Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
- Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
- Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
- In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.39 Kcal (1304 kJ) | ||
| Calories from fat | 171.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 5% | |
| Sodium | 249.69mg | 10% | |
| Potassium | 458.4mg | 10% | |
| Total Carbs | 28.46g | 9% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 0.8mg | 5% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 81.96 Kcal (343 kJ) | ||
| Calories from fat | 45.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 29% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 5% | |
| Sodium | 65.72mg | 10% | |
| Potassium | 120.65mg | 10% | |
| Total Carbs | 7.49g | 9% | |
| Sugars | 1.66g | 25% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 2.02g | 15% | |
| Vitamin C | 3.9mg | 25% | |
| Iron | 0.2mg | 5% | |
| Calcium | 11.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Lemon Chicken Stew
Olive oil, Chicken drumsticks, Chicken thighs and 14 more.. -
Braised Chicken and Vegetables
Olive oil, Bone-in chicken thighs and 12 more.. -
Lemon Chicken Stew
Chicken drumsticks, Chicken thighs and 13 more.. -
Chicken, White Bean and Sausage Cassoulet
Olive oil, Boneless skinless chicken breasts, Salt and 11 more.. -
Shrimp and Pasta in a Tomato-Chile Cream Sauce
Kosher salt, Linguine, Unsalted butter, Olive oil and 14 more.. -
Chicken, Lemon and Leek Pot Pie
Olive oil and 14 more.. -
Bolognese Meat Sauce
Butter, Olive oil, Onion, finely chopped, Bacon and 11 more.. -
Mulligatawny Soup
Butter, Oil, Boneless chicken thighs, diced, skinless and 20 more.. -
Delicious Bolognese Meat Sauce
Butter, Olive oil, Onion, finely chopped and 11 more.. -
Tortilla Chicken Soup
Peanut oil, divided, Skinless, boneless chicken thighs and 15 more.. -
Chicken and Escarole Soup with Fennel
Olive oil and 10 more.. -
Red Wine Brasato with Glazed Root Vegetables
Hearty red wine (such as cabernet sauvignon, zinfandel, o... and 20 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
