Ingredients:
6 medium size chicken thighs with bone and skin.Original recipe top of chicken tights.
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoon kosher sea salt
1/2 teaspoon hot red pepper flakes2 tablespoons olive oil
2 large onions diced
5 cloves fresh garlic minced
1 large green bell pepper diced
2 stalk of celery diced
1 jar of 739ml. crushed tomato basil pasta sauce. Original recipe is with crushed tomatoes
739ml. water the same measurement of the jar
1-1/2 cup washed drained rice
2 cups of water when you add the rice
Preparation:
1.Wash a drain the chicken tights ;meanwhile in a small dish mix all the spices with the salt, and sprinkle over the chicken tights .
2.Heat a deep large stainless steel skillet ,add 2 tablespoons olive oil and saute both sides of the chicken thighs ,keep aside in a dish.
3.In the same skillet add chopped onions ,saute for 5 minutes,then add minced garlic,diced green pepper and diced celery,continue sauteing for 3 minutes ,add tomato sauce, add cold water the same quantity of the jar,bring to boil ,add chicken thighs,reduce the heat to medium ,cover and cook for 1 hour and 10 minutes.
4.after 1 hour and 10 minutes ,add washed and drained rice with 2 cups of water cover the lid shake the pan and cook at medium-low heat for extra 25 minutes ;keep an eye on them from time to time , so doesn’t stick on the bottom of the skillet.
Serve hot .Enjoy