Arroz con Pollo (Spanish Rice w/ Chicken)

6 servings

2 t. olive oil
12 small boneless & skinless chicken thighs, halved
1 sm. onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz) can no-salt added diced tomatoes
1 1/2 c. water
1 t. dried oregano
1 t. dried thyme
1 t. sweet paprika
1/2 t. salt
1/4 t. black pepper
1/8 t. saffron threads (optional...I've never used them)
1 bay leaf
1 c. uncooked brown rice (white also works)
1 c. frozen peas

1. Heat oven to 350.
2. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring until softened, about 2 minutes. In the meantime, pour the tomatoes, water, oregano, thyme, paprika, salt, pepper, (saffron), bay leaf, rice, and peas into a 9x13 pan or casserole dish w/ taller sides. When the onion and garlic are cooked, add them to the pan. Stir ingredients. Cook the chicken thighs just until browned on the outside, then add them to the dish.
3. Cover and bake until the rice is tender, about 1 hour. (Mine always takes longer...plan on up to 2 hours.) Discard the bay leaf before serving.

This is basically another Dr. Phil recipe, but I've simplfied the process of how he "assembles" it. It is another yummy recipe that I use over and over. The leftover are superb, too. --Keri