Tomato-Glazed Chicken and Rice with Oregano

Name: Tomato-Glazed Chicken and Rice with Oregano
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Haitian
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

Chicken thighs simmered in tomato-herb sauce with fluffy rice for a satisfying weeknight dinner.

Cuisine: Haitian

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

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

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.
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.
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.