• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 Chicken thighs, skin removed
  • 1.5 TBSP Butter
  • 1 16 oz can tomato pieces
  • 1 onion
  • 1 carrott
  • 1 large rib of celery
  • 1 small bay leaf
  • 1/8 tsp Rosemary
  • 1/2 cup rice
  • salt, pepper and cayenne pepper to taste


  • 1. Cut up the vegetables.
  • 2. Heat a pan with lid over medium high heat till butter begins to brown.
  • Add salted and peppered chicken to pan and brown on both sides. (If you don't have time, you can skip this step, but it is a nice touch).
  • 3. Add the vegetables to the pan and saute until tender.
  • Then add the rice and stir for a minute or 2.
  • 4. Add the can of tomatoes with the liquid and 1/2 cup of water.
  • Bring to boil. Cover and reduce heat to very low.
  • Let simmer about 30 minutes until sauce has thicked.
  • Season with more salt and pepper if needed and serve.
  • The exact amount of water is difficult to figure out.
  • Check after 20 minutes to see if there is enough in the pan. If not, add 1/4 cup of boiling water and continue to cook for 10 more minutes.

Categories: Dinner  Main Dish  Poultry 
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