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AuthorbasilanddillDifficultyBeginner 10 skinless chicken thighs (roughly)
salt (to taste)
garlic pwder
2 14.5 oz cans plain diced tomatoes
2 cups water (roughly)
2 ½ cups jasmine rice (dry)
1
In a large baking pan, lay all chicken thighs in a single layer. Sprinkle salt and garlic on both sides of each thigh to taste. Top the chickens with both cans of the diced tomatoes and 2 cups water/enough to cover the entire bottom of the baking pan.) Cover baking pan with the lid or a large sheet of aluminum foil.
2
Put into 375 degree oven for 1 to 1.5 hours. (The amount of time you cook the chicken will depend on how much chicken you have and how large the pieces are.)
3
Halfway through cooking the chicken, put 2 cups of rice to steam in a rice steamer. When both the chicken and the rice are ready, plate them and pour some of the juiciness from the chicken dish on top of the rice as a sauce. Enjoy! <3
Ingredients
10 skinless chicken thighs (roughly)
salt (to taste)
garlic pwder
2 14.5 oz cans plain diced tomatoes
2 cups water (roughly)
2 ½ cups jasmine rice (dry)