Chicken thighs w/ rice – a delicious recipe with chicken thighs, potatos, zucchini, mushrooms, rice, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Start cooking your rice.
2
As rice is cooking remove skin from your chicken and brown the chicken.
3
As chicken is cooking add spices over chicken.
4
slice your zucchini, cube potatoes.
5
Remove chicken after it's fully browned.
6
In the same skillet par cook your potatoes in the oil you cooked the chicken in.
7
When potatoes are done saute the rest of the vegetables for 3 minutes more.
8
When rice is done layer the rice on the bottom of a 9/12 baking dish.
9
Add your chicken stock .
10
The put chicken, vegetables over the rice.
11
Salt and pepper to tast.Then put crushed tomatoes or left over sauce on top.
12
Put in a 400F oven for 30 minutes.
13
After 30 min.
14
add mozzarella over the top and continue baking for 10 more min.
15
Remove from oven and let it sit for 10 min.
16
Then enjoy.
753
kcal
Calories
23
g
Fat
88
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 5 chicken thighs, 2 medium potatos, 1 medium zucchini, 1 can mushrooms, and more.
Yes, Chicken thighs w/ rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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