Ingredients for Red Tomato Chicken And Rice
- Skinless Chicken Leg Quarters
- Sweet Paprika
- Minced Garlic Clove
- Lipton Recipe Secrets Onion Soup Mix
- Salt to taste
- Sugar
- Chicken Broth
- Diced Tomatoes
- Jasmine Rice
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How to Make Red Tomato Chicken And Rice
- Place chicken leg quarters in a large, oven-safe pot or Dutch oven.
- In a small bowl, combine paprika, garlic powder, onion powder, oregano, basil, black pepper, cayenne pepper (if using), and salt. Rub the spice mixture evenly over all sides of the chicken leg quarters.
- Heat olive oil in the pot over medium heat. Once the oil shimmers, add the chicken leg quarters, ensuring the skin side is down. Brown on both sides.
- Add crushed tomatoes and 1 cup of chicken broth to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, stirring every 20 minutes to ensure even cooking and prevent sticking.
- Once the chicken is cooked through (internal temperature reaches 165°F), remove the chicken from the pot and set aside. Let the chicken rest for 10 minutes. Shred the chicken.
- Measure the remaining liquid in the pot. Add enough chicken broth to reach 4 cups of liquid total.
- Bring the liquid to a boil, then stir in the rice.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Taste and adjust seasoning with additional salt if desired.
- Add the shredded chicken back to the pot. Gently stir to combine.
- Serve the Red Tomato Chicken and Rice immediately. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
33g
Fat
1g
Carbs
16g
