2 tsp olive oil 2 1/2 lbs skinless chicken pieces, bone-in 1 green bell pepper, cut into 1-inch pieces 1 cup chopped onions 2 cloves garlic, minced 1 cup uncooked brown rice 2 cups reduced-sodium, defatted chicken broth 1 can (14 1/2oz) whole tomatoes with juice 2 tbs minced fresh parsley 1 tsp paprika 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 tsp dried thyme 2 tsp dried basil 1/4 tsp Tabasco sauce Heat 1 tsp of the oil in a Dutch oven. Brown the chicken pieces in it, and then remove them to a plate. Add the remaining tsp of oil. Saut� the pepper, onions, and garlic in the oil until the onions are golden. Put all the remaining ingredients except the chicken in this pan. Cover and simmer for 25 minutes, stirring occasionally. Break the tomatoes into pieces as you stir. Preheat the oven to 350 degrees F. Put the chicken into the Dutch oven and stir once through to combine. Cover and bake for 40 minutes or until done. Serves 6. |
| CHICKEN AND RICE |