Family Recipes

Mediterranean Chicken Thighs with Basmati Rice

Name: Mediterranean Chicken Thighs with Basmati Rice
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 1/2 pounds bone-in chicken thigh (about 6 thighs); 1 1/2 teaspoons ground coriander; 1 teaspoon turmeric; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; 1 medium yellow onion, halved and sliced; 1 orange bell pepper, seeded and sliced into thin strips; 1 medium zucchini, cut into 1-inch pieces; 1 1/2 cups uncooked basmati rice; 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup; 10 cherry tomatoes, halved; 3 teaspoons chopped fresh parsley; 3 tablespoons chopped fresh cilantro

4 servings

porties

20 minutes

actieve tijd

1 hour 30 minutes

totale tijd

Begin met koken

Ingrediënten

2 1/2 pounds bone-in chicken thigh (about 6 thighs)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon sweet paprika

3/4 teaspoon ground cinnamon

1/8 teaspoon ground black pepper

2 tablespoons olive oil

1 medium yellow onion, halved and sliced

1 orange bell pepper, seeded and sliced into thin strips

1 medium zucchini, cut into 1-inch pieces

1 1/2 cups uncooked basmati rice

1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup

10 cherry tomatoes, halved

3 teaspoons chopped fresh parsley

3 tablespoons chopped fresh cilantro

Instructies

Heat the oven to 350 degrees

With kitchen scissors, trim the fat and extra skin from the chicken

Set the chicken aside on a plate

In a small bowl, stir the ground coriander, turmeric, smoked paprika, sweet paprika and black pepper together until blended

Season with salt to taste

In a 4-to 6-quart Dutch oven with a lid over medium-high heat, heat the oil

Add the onion, bell pepper, and zucchini to the pan

Cook, stirring often, for 4 to 5 minutes, or until the vegetables soften and lightly caramelize

Add the spice mixture and cook and stir for 1 minute more, or until fragrant

Add the rice and stir to coat it with the spices

Stir in the stock, Campbell’s® Condensed Cream of Chicken Soup, and cherry tomatoes

Bring to a simmer

Place the chicken on top of the rice

Season with salt and pepper (optional)

Cover the pot and bake for 60 to 70 minutes, or until a meat thermometer inserted into the thickest part of a thigh registers 165 degrees and the rice absorbs the liquid

Remove the pot from the oven and remove the lid

Set an oven rack 12 inches below the broiler element and turn on the broiler

Return the pot to the oven and broil for 2 or 3 minutes, watching carefully, until the chicken browns and the rice is crispy at the edges

Sprinkle the chicken with some of the chopped herbs and set the rest out in small bowls for serving

Voedingswaarde

Portiegrootte

servings

Calorieën

740cal

Totale vet

289

Verzadigd vet

32.1g

Onverzadigd vet

Transvet

Cholesterol

7.8g

Natrium

0.1g

Totale koolhydraten

5.26g

Voedingsvezels

119mcg

Totale suikers

Eiwit

53.3mg