/ck/ - Food & Cooking

my go to is one pot chicken thighs and rice

brown 4-5 chicken thighs(skin on bone in ofc) in a stanley steel skillet
remove after about 2-3 minutes on each side
add however many diced and chopped onions/garlic you want, cook until soft and brown for about 8 minutes
add cup of rice and toast for about a minute
add tomato paste and a can of diced fire roasted tomatoes
add 1 cup of broth of choice plus half a cup of water
bring to a slight boil then put it down to a nice simmer, add chicken thighs back into pan on top of everything else
let cook uncovered for about 20-25 minutes until most liquid is cooked through
cover and cook for an additional 10 minutes

and wa la, plate up and eat. this usually lasts me like 4 days on a good week depending on how many thighs i make