Rice with Chicken in a Different Way
Start by cutting the medium onion into dices and the carrots into thin round slices.Remove the tomato stems and grate them, set aside.Now, into a baking sheet add the oil, spreading it well, add the chopped onions, the carrots, the garlic cloves and the grated tomatoes, also add the tomato paste, the salt, the sweet paprika, the chili flakes, the bay leaves, some parsley and finally, the water.Mix it all together very well until combined.Now, add the chicken thighs to the baking sheet and flip them over so they get well-seasoned. Place in a preheated oven at 200°C (392°F) and cook for 40 minutes.Meanwhile, cook the rice, placing it in a pan with water and salt, let it cook until the water evaporates.Once the chicken thighs have roasted, flip them and take them back to the oven for 12 minutes.After this indicated time, remove the chicken thighs from the baking sheet and transfer all the cooked rice to it, mixing it with the chicken sauce and juices. Finally, place the chicken over the rice and serve.
Ingredientes
- ½ Medium Onion
- 2 Carrots
- 2 Tomatoes
- 5 Tablespoons of Olive Oil
- 3 Crushed Garlic Cloves
- 2 Tablespoons of Tomato Paste
- 2 Teaspoons of Salt
- 1 Teaspoon of Sweet Paprika
- 1 Pinch of Chili Flakes
- 3 Bay Leaves
- Parsley to Taste
- 300ml of Water
- 6 Chicken Thighs
- 2 Cups of Rice
- 1 Liter of Water for the Rice
- ½ Teaspoon of Salt
Modo de Fazer
Start by cutting the medium onion into dices and the carrots into thin round slices.
Remove the tomato stems and grate them, set aside.
Now, into a baking sheet add the oil, spreading it well, add the chopped onions, the carrots, the garlic cloves and the grated tomatoes, also add the tomato paste, the salt, the sweet paprika, the chili flakes, the bay leaves, some parsley and finally, the water.
Mix it all together very well until combined.
Now, add the chicken thighs to the baking sheet and flip them over so they get well-seasoned.
Place in a preheated oven at 200°C (392°F) and cook for 40 minutes.
Meanwhile, cook the rice, placing it in a pan with water and salt, let it cook until the water evaporates.
Once the chicken thighs have roasted, flip them and take them back to the oven for 12 minutes.
After this indicated time, remove the chicken thighs from the baking sheet and transfer all the cooked rice to it, mixing it with the chicken sauce and juices.
Finally, place the chicken over the rice and serve.
