Tomato, Rice, and Chicken Thigh Casserole

Name: Tomato, Rice, and Chicken Thigh Casserole
Total time: 120
Yield: 8
Ingredients: 8 (5 ounce) bone-in, skinless chicken thighs; freshly cracked black pepper to taste; 3 tablespoons butter, divided; 2 tablespoons olive oil; 2 tablespoons dry sherry; 1 medium yellow onion, diced; 1 medium green bell pepper, diced; 2 cloves garlic, thinly sliced; 1 cup uncooked long-grain white rice; 1.75 cups reduced-sodium chicken broth; 1 large bay leaf; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 pinch saffron; 2 medium tomatoes, cut into 1/4-inch slices; 0.5 cup finely grated Parmesan cheese

Recipe by aputler from allrecipes.com

Dinner 2 Hr.

Ingredients

8 servings

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8 (5 ounce) bone-in, skinless chicken thighs
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freshly cracked black pepper to taste
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3 tablespoons butter, divided
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2 tablespoons olive oil
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2 tablespoons dry sherry
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1 medium yellow onion, diced
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1 medium green bell pepper, diced
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2 cloves garlic, thinly sliced

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1 cup uncooked long-grain white rice
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1.75 cups reduced-sodium chicken broth
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1 large bay leaf
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
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1 pinch saffron
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2 medium tomatoes, cut into 1/4-inch slices
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0.5 cup finely grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
Bake, covered tightly, in the preheated oven for 45 minutes.
When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Let rest for at least 15 minutes before serving.