Italian Braised Chicken Thighs with Rice
1 Tbsp. olive oil
8 to 10 bone-in chicken thighs, about 4 lbs., skin removed
Salt and black pepper, about ½ tsp. each
2 cups chopped onion
2 Tbsp. thinly sliced fresh garlic, about 4 garlic cloves
1 1/2 tsp. dried thyme
2 cans (14.25 oz. each) Del Monte® Diced Tomatoes with Basil, Garlic & Oregano, not drained
6 cups hot cooked rice
Green salad, optional
- Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken about 5 minutes on each side, working in batches to fit in pan as needed. Remove browned chicken from pan and set aside.
- Add onion, garlic and thyme to same pan. Cook over medium heat until onion softens, about 3 minutes, stirring frequently until onion is soft. Add tomato liquid from 1 can and continue stirring, scraping up any browned bits from bottom of pan; cook until liquid has evaporated.
- Add tomatoes from both cans and remaining tomato liquid. Return chicken to pan. Bring to a simmer; cover pan and simmer 20 minutes or until chicken is no longer pink at the bone. While chicken is simmering, cook rice according to package directions to make 6 cups.
Serve on Day 1: Serve chicken and rice with sauce. Serve with a salad, if desired.
Save for Day 2: Store 3 to 4 chicken thighs, 1-1/2 cups sauce and 3 cups rice separately in refrigerator.