Adam has made this dish for supper twice now, and it's become a huge family favorite.
Brown chicken thighs in olive oil until nicely golden. Adam says when the cast iron pan will let the chicken go, it's cooked long enough.
Chop fine: 1/2 lg. onion, a carrot, some colored bell pepper, lots of garlic crushed (all of this to taste).
Saute these veggies until translucent around the edges. Add 1 1/2 cup of uncooked rice and continue to saute until the rice turns chalky-looking in color. Add 1 can of tomatoes. (We use Del Monte diced tomatoes, basil/oregano flavor.) Add salt to taste. Put the chicken back in, add 3 cups of water, cover and bake for 2 hours at 350º.
The rice is moist and has excellent flavor. The chicken is tender and pulls easily from the bone. We used chicken legs the first time, but prefer thighs. The thighs will give the dish better flavor than breasts will do, since they are darker meat. Plus, thighs are so much cheaper. Adam decided to remove the bones this time, but you can do it either way. Enjoy!