This one pan dish is awwwwwwsome! It is outstanding for meal prep or for a large family meal. Now, forgive me ahead of time… I’m using one of my fav foil pans. I just can’t stop! Anyway, this dish is best served in a bowl and devoured while cozied up in a comfy chair. And it’s pretty darn healthy. What are you waiting for ~ get busy and make this!
Ingredients
- 2 TBS Olive Oil
- 1 1/2 cups rice (I used Texmati White Rice)
- 1 yellow bell pepper, sliced into small strips
- 1/2 onion, sliced into strips
- 10-12 deboned chicken thighs
- 2 1/4 cups chicken broth
- 3/4 cup Cookwell & Company Green Chile Stew mix (I get this at my local grocer, HEB. It can be ordered online.)
- 1 (15 oz) can of chick peas, drained
- Lawry’s Seasoned Salt and Cracked Pepper
Instructions
- Preheat oven to 375 degrees. Grease a large pan. I use a large steam table pan (20.75L x 13W x 5.75H)
- Drizzle olive oil on bottom of the pan. Then sprinkle rice evenly on top, followed by the bell pepper and onion.
- Place the chicken thighs on top and then pour chicken broth over, evenly.
- Spoon green chile mix between the chicken thighs. Do the same with the chick peas.
- Season the chicken with the salt and pepper.
- Cover with foil and bake for 1 hour. Remove foil, increase oven to 400 degrees & cook an additional 15 minutes (to brown top of chicken).
