Recipe courtesy of Good Housekeeping
Total:
1 hr 25 min
Active:
40 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
1 hr 25 min
Active:
40 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs, skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 medium green peppers, cut into 1/2-inch pieces
  • 2 cloves garlic, crushed with press
  • 1 large onion, chopped
  • 1 tablespoon paprika
  • 2 cans (14 1/2-ounce) diced tomatoes
  • 1 can (14- to 14 1/2-ounce) chicken broth
  • 3 cups water
  • 2 1/2 cups long-grain white rice
  • 1 package (10-ounce) frozen peas
  • 1 cup salad olives or coarsely chopped pimiento-stuffedolives

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).

Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.

Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.

Grease two 2- to 2 1/2-quart glass or ceramic baking dishes. Spoon half the rice mixture into each prepared baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake one dish 25 minutes or until rice is tender and most of liquid is absorbed. Fluff rice to serve. Meanwhile, prepare second baking dish for freezing (see Thawing and Reheating Tips).

Cook's Note

To reheat after thawing 24 hours: Conventional oven: Heat, loosely covered, at 350 degrees F 1 1/2 hours. Microwave oven: Not recommended; cooking is uneven and rice turns mushy.

IDEAS YOU'LL LOVE

Chicken Masala

Recipe courtesy of Bal Arneson

Chicken Carbonara

Recipe courtesy of Giada De Laurentiis

One Pot Chicken with Olives and Potatoes

Recipe courtesy of Tia Mowry

Spicy Jerk Chicken

Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Chicken with Spinach

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here