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🍽️ Chicken Thighs with Tomato Rice

604 kcal · 30 min · 4 servings

Ingredients

• chicken thighs 800 g
• salt pinch
• pepper, black ground pinch
• bell pepper pinch
• onions, yellow 1 pc.
• thyme, fresh 5 g
• oil 2 tbsp
• tomato paste 1 tbsp
• tomatoes, chopped 800 g
• chicken broth 300 ml
• carrots 4 pc.
• green beans 250 g
• long grain rice 300 g
• sugar pinch

Instructions

1. 1. Rinse the chicken thighs under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the thighs with salt, pepper, and paprika powder.
4. 4. Halve the onion and remove the skin.
5. 5. Dice the onion into small cubes.
6. 6. Rinse the thyme briefly.
7. 7. Shake the herb dry.
8. 8. Strip the thyme leaves from the stems.
9. 9. Heat the oil in a pot over high heat.
10. 10. Sauté the onions and chicken thighs for about 2 minutes.
11. 11. Stir in the tomato paste and thyme.
12. 12. Continue to sauté the mixture for approx. 1 minute.
13. 13. Deglaze the dish with the chopped tomatoes.
14. 14. Pour in 200 ml of broth.
15. 15. Let the dish simmer with the lid closed for approx. 25 minutes.
16. 16. Wash the carrots.
17. 17. Peel the carrots.
18. 18. Cut the carrots lengthwise.
19. 19. Slice the carrots.
20. 20. Rinse the beans.
21. 21. Remove the ends of the beans.
22. 22. Halve the beans.
23. 23. Add the carrots and beans to the chicken.
24. 24. Add the rice.
25. 25. Pour in the remaining broth.
26. 26. Cook everything covered for approx. 10 minutes.
27. 27. Stir the dish occasionally.
28. 28. If necessary, add more broth.
29. 29. Season with salt, pepper, and sugar.
30. 30. Plate the food.
31. 31. Serve the dish.
32. 32. Tip: You can split the chicken thighs at the joint.
33. 33. This creates drumsticks and thighs.
34. 34. This makes them more manageable and easier to handle.

Nutrition per serving

• kcal: 604
• Protein: 41 g · Fett/Fat: 23 g · Carbs: 53 g