These are those late in the week dinners where you had an idea on Sunday but can’t remember what you were thinking. So did our best to put what we thought the right ingredients together. I think I will change it next time but here is what we did.
- 1 1/2 lb boneless chicken thighs
- Glug of olive oil
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 small can tomato paste
- 4 C. chicken broth
- 1 large can tomato puree
- 2 C long grain rice (we used basmati)
- cumin
- coriander
- sweet paprika
- salt and pepper
- cilantro
- Fresno pepper, diced
Sear the chicken in the olive oil to brown on both sides in a high sided pan. Remove chicken and add onion and garlic. Saute until slightly softened (3ish minutes). Add the peppers and cook about 3 more minutes. Add the tomato paste and cook another 3 minutes. Deglaze the pan with the chicken stock and tomato puree, getting all the bits up. Add rice and chicken back in and stir so that it is mostly uniform with rice. Add spices and stir again. Cook over super low heat with lid ajar for about 30-45 minutes or until rice is cooked. Top with cilantro and Fresno peppers.
The next time we make this, I will leave out the puree and substitute some fresh diced tomatoes. It was just a bit heavy with all the tomato puree and think the fresh tomatoes would lighten it up. Also, I think a squeeze of lime could have gone a long way.
Working Dad Cooks 