Ingredients
1
tablespoon olive oil
4
bone-in skin-on chicken thighs (about 1 1/2 lb total)
3/4
teaspoon salt
1/2
teaspoon pepper
1
medium onion, chopped (1 cup)
2
cloves garlic, finely chopped
1
cup uncooked regular long-grain white rice
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/3
cups Progresso™ chicken broth (from 32-oz carton)
4
tablespoons chopped fresh basil leaves
1/4
cup grated Parmesan cheese
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken in skillet; cook 6 to 8 minutes, turning once, until browned on both sides. Remove chicken from skillet. Reserve 2 tablespoons drippings in skillet.
Reduce heat to medium. Add onion, garlic, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add rice; cook and stir 1 minute. Stir in tomatoes and broth; heat to boiling. Reduce heat to low.
Place chicken thighs on top of rice; cover and cook 35 to 40 minutes or until chicken is cooked through (at least 165°F) and rice is tender. Transfer chicken to serving plates. Stir 2 tablespoons of the basil into rice; serve with chicken. Garnish with Parmesan cheese and remaining 2 tablespoons basil.
