Ingredients
4
4 servings
- •1 teaspoon salt, plus more for water
- •6 bone-in, skin-on chicken thighs
- •3 tablespoons vegetable oil
- •1 cup long grain rice
- •1 clove garlic, finely minced
- •½ yellow onion, finely chopped
- •8 oz tomato sauce, 1 can
- •2 cubes chicken bouillon
- •2 cups hot water
- •6 oz peas, 1 can
- •6 oz carrot, 1 can
Instructions
- Add the chicken thighs to a large pot, cover with water, and season with salt. Boil the chicken for 40 minutes, or until cooked through. Drain.
- Shred the chicken from the bones and set aside.
- Heat the oil in a large saucepan over medium heat, then add the rice and continually stir until the rice turns a light brown.
- Add the garlic, onion, and salt. Stir the rice until it turns golden.
- Add the tomato sauce, bouillon cubes and hot water. Increase the heat to medium-high.
- Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid. Check occasionally to make sure the rice is not drying out too quickly.
- Mix in the shredded chicken, peas, and carrots.
- Remove the rice from the heat and fluff with fork.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 466
- Carbohydrate: 18g
- Fat: 20g
- Fiber: 4g
- Protein: 51g
- Sugar: 8g
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