Wash in running water and chicken thighs dry them with a paper towel. Then sprinkle both sides with salt and pepper.
Heat the vegetable oil in a skillet or large deep skillet on medium heat. Once the oil is heated, put the skillet chicken thighs skin side down.
Fry them on each side until golden brown (approximately 5-7 minutes per side), then transfer to a clean plate.
Drain excess fat from the sauté pan, leaving a little bit,to fry the garlic. Make a small fire, add the chopped garlic and cook, stirring, for about one minute or just until the garlic is soft and begins to emit sharp flavor.
Add canned (or fresh, choppeddiced) tomatoes with juice, hops-suneli, sliced olives and a little freshly ground black pepper. Mix all the ingredients, a little increase heat and bring the sauce to a boil.
Add to the skillet chicken broth and pour the sauce rice cereal. (If the rice is of good quality, it is not necessary to wash).
Mix rice with tomato sauce, in a saucepan, add the previously fried chicken thighs and press them a bit, so they plunged into the liquid.
Again, bring the sauce to a boil, cover the saucepan with a lid and put it in the oven for 30 minutes at 180 gr.S.
After half an hour in the oven roasting chicken legs with rice ready!
Remove them from the oven, sprinkle with finely chopped parsley, cover and allow to stand for 5 minutes to greens softened by heat.
You can then apply the pieces of chicken, baked with rice in a plate and serve.
- I cooked my chicken baked with rice not forguests, and to take a job as a lunch. Spread in plastic containers and send in the refrigerator. Hearty, tasty, practical and very comfortable!
- For this dish is equally good as canned tomatoes, and fresh, blanched (without skin) and diced.
- If you do not have a prepared broth, use water plus 1-2 bouillon cubes. This "trifle" significantly affects the taste of the rice.