Tomato-Glazed Chicken and Rice with Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Chicken thighs simmered in tomato-herb sauce with fluffy rice for a satisfying weeknight dinner. This haitian-inspired one pot ready in about 50 minutes pairs bone-in, skin-on chicken thighs, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 1/2 cup, diced onion
• 3, minced garlic cloves
• 1 cup canned diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Cook skin-side down 8 minutes until golden, then flip and cook 5 minutes more.
2. Step 2: Add 1/2 cup diced onion and 3 minced garlic cloves to pot, stirring to combine with chicken. Cook 2 minutes until onion softens. Stir in 1 cup canned diced tomatoes, 1/4 cup tomato paste, 1 tsp dried oregano, 1/2 tsp dried thyme, and 2 cups chicken broth.
3. Step 3: Add 1 cup long-grain white rice, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes until rice is tender and liquid absorbed.