Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long-grain rice
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups chicken broth
- 1/2 cup Kalamata olives, pitted and halved
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Step 2: In the prepared skillet, combine the rice, diced tomatoes, chicken broth, red bell pepper, yellow bell pepper, and red onion. Stir well to combine.
- Step 3: Season the chicken thighs with salt and pepper. Arrange the chicken thighs evenly over the rice mixture.
- Step 4: Bake in the preheated oven for 45-50 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
- Step 5: Remove from the oven and stir in the Kalamata olives. Let stand for 5 minutes before serving.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of water or broth to prevent drying.
- Garnish with a sprinkle of fresh parsley or a dollop of plain yogurt for a brighter presentation and flavour.
- Don't overcrowd the pan; if necessary, use a larger skillet to ensure even cooking of the rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American