Wednesday, May 27, 2015

Homemade Chicken and Rice

I made this very creamy and delicious dish last night. Everybody loved it, even my youngest, who doesn't really enjoy tomato sauce all that much. It makes a very hearty dinner for 4 people. So, if you are in the mood for spending some time in the kitchen tonight here goes the recipe.


2 diced onions
2 sliced scallions
1 chopped garlic clove
1 (35-ounce) can of tomato puree or crashed
2 bay leaves
salt and freshly ground pepper
2 cups of hot water
1 cup of wine for the sauce (I used red wine, white wine is usually used in combination with chicken but since I am making a sauce I used the red one and turned out to be delicious)
8 chicken thighs
2 tablespoons of olive oil
2 cups of rice
Shredded Parmesan cheese to serve.

This is the aftermath ( aka leftovers for tonight) :)

How to make it.

In a preheated pan add 1 tablespoon of olive oil. Seal the chicken thighs until golden brown on both sides, about 3 minutes per side.

In a large sauce pan heat 1 tablespoon of olive oil. Add the onions, scallions, garlic, a pinch of salt and oregano. Saute and stir for a few minutes. Add 2 bay leaves and the crashed tomatoes. Stir. Mix in pepper and salt to taste. Let it cook for a couple of minutes, then add the wine. Cover and let the chicken fully cook for 20 minutes at a low heat. 

Cook the rice as you normally would and then incorporate it to the sauce and the chicken. Add hot water at this point if needed. Cook for 5 more minutes at a low heat. Let it sit for 10 minutes and then serve. Don't forget the shredded Parmesan cheese on top.

How was your long weekend? We had enough time to rest and my kids both studied for exams as seen on my Instagram account. Leave a comment if you like chicken and rice!

P.S. My two last posts 1 and 2. :)

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