Chicken and rice in a dutch oven

Total time

1.5 hour

Ingredients

• Chicken thighs (I used 8, but I like to freeze half of this)
• 2 cups water
• 1 can of whole tomato (the 12 oz)
• 1 cup rice
• 1 onion
• 3 garlic cloves
• Olive oil (about 2 tablespoons)
• Fresh herbs (I used parsley and basil)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees.
2. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown.
3. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand.
4. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatos into the mix and break them up. Add the water, rice, and herbs.
5. Add the chicken back in. Salt and pepper to taste.
6. Bring everything up to a boil, then stick it in the oven for about 45 minutes.
7. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).