Description
This stew is the perfect way to warm up your winter with a hearty dinner!
Ingredients
- 1 1/2 tsp salt, plus more for seasoning
- 1/2 tsp black pepper, plus more for seasoning
- 8 chicken thighs, bone in skin on
- 3 Tbsp Extra Virgin Olive oil, divided, plus more if needed
- 1 cup finely chopped onions
- 2 Tbsp chopped garlic 1/4 cup Arborio rice
- 4 cups chicken stock, divided 2 Tbsp tomato paste
- 1 (28-oz) can diced tomatoes
- 3 bay leaves
- 1/4 tsp red pepper flakes
- 1/2 cup sliced carrot rounds
- 1 cup frozen peas
- 1/2 cup halved pimento stuffed green olives
- 1/2 cup chopped parsley
Instructions
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Preheat oven to 350°F
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Salt and pepper chicken thighs on both On medium-high heat, heat 3 Tbsp olive oil in a Dutch oven, saute chicken skin side down, until golden brown about 4-5 minutes each side. Do in batches if needed. Set aside.
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In same pan, retain 3 Tbsp of fat and juices from the chicken thighs (if you don’t have 3 Tbsp left, add additional olive oil to make it 3 Tbsp total). Cook onions, stirring constantly, over medium heat until beginning to soften, for 2-3 Add garlic and saute until fragrant, for another minute. Add rice and toast, stirring, for about 1 minute.
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In 1 cup of warm chicken stock, dissolve tomato Add to pot. Then add diced tomato and bay leaves. Add the salt and pepper, and pepper flakes.
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Put the chicken back into the pot, cover and place in oven for 20 minutes.
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Take pot out of oven, uncover, remove bay Add carrots and remaining 3 cups of chicken broth. Bring to a boil then, reduce heat to simmer and cook uncovered for 15 minutes.
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Add peas and olives, turn off. Garnish with parsley.
Notes
I always cook extra chicken thighs (so usually 12 instead of 8 – but I leave all the rest of the ingredients amounts the same. These make great leftovers (or a heartier portion for dinner!).
