One Pot Tomato Basil Chicken and Rice

Name: One Pot Tomato Basil Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Cuisine: American,
Ingredients: 4 bone-in chicken thighs about 2 pounds, trimmed; 1/4 cup plus 1 tablespoon neutral cooking oil divided; 2 tsps garlic salt; 2 tsps casero black pepper; 2 tsps casero garlic powder; 1 tsp casero onion powder; 1/2 tsp casero smoked paprika; 1/4 tsp casero cayenne pepper; 2 tbsps unsalted butter; 4 cloves fresh minced garlic; 1/2 medium yellow onion; 1 red bell pepper finely chopped; 1/8 tsp kosher salt; 1 cup canned crushed tomatoes; 1 tsp casero basil; 1 tbsp tomato paste; 2 cups uncooked white or jasmine rice rinsed; 3 cups chicken stock

Recipe and Photo Credit: Davon Moseley @royaleeats

15m

PREP TIME

45m

COOK TIME

18

INGREDIENTS

Ingredients

4 bone-in chicken thighs, about 2 pounds, trimmed
1/4 cup plus 1 tablespoon neutral cooking oil, divided
2 teaspoons Lawry's® Coarse Ground With Parsley Garlic Salt
2 teaspoons Lawry's® Casero Ground Black Pepper
2 teaspoons Lawry's® Casero Garlic Powder
1 teaspoon Lawry's® Casero Onion Powder
1/2 teaspoon Lawry's® Casero Smoked Paprika
1/4 teaspoon Lawry's® Casero Cayenne Pepper
2 tablespoons unsalted butter
4 cloves fresh minced garlic
1/2 medium yellow onion
1 red bell pepper, finely chopped
1/8 teaspoon kosher salt
1 cup canned crushed tomatoes
1 teaspoon Lawry's® Casero Basil
1 tablespoon tomato paste
2 cups uncooked white or jasmine rice, rinsed
3 cups chicken stock

KEY PRODUCTS

INSTRUCTIONS

1 Pat chicken thighs dry with paper towels. Place chicken in medium bowl. Drizzle with 1/4 cup of the oil. Sprinkle evenly with Lawry’s Garlic Salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Make sure the chicken is fully coated and be sure to get the spices underneath the chicken skin. Refrigerate at least 2 hours to overnight.
2 Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add chicken thighs to the skillet, skin-side down, and sear for about 5 minutes on each side. Once the chicken is browned, remove from the skillet and set aside.
3 Reduce heat to medium-low. Drain oil from skillet, leaving about 1 tablespoon in skillet. Add butter; once the butter is melted, stir in onion, red bell peppers and salt. Sauté onions and peppers for about 2 minutes, then add minced garlic and sauté 1 minute longer. Stir in tomato paste and rice, mixing well. Toast rice about 2 to 3 minutes. Stir in crushed tomatoes and basil and mix well.
4 Increase heat to medium; stir in chicken broth. Bring to a simmer. Return chicken thighs to skillet, skin-side up. Cover skillet and reduce the heat to medium-low. Cook about 12 to 15 minutes without stirring. (Chicken should reach an internal temp. of 165°F). Remove from heat and let stand, covered, 10 minutes. Fluff rice to serve.