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Categories:
olive oil onion chicken Basmati rice tomatoes water zucchini bay leaf thyme oregano parsley salad green
Viewed: 34 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 onion sliced
- 1/2 pound boneless, skinless chicken thighs sliced
- 2 cups basmati rice
- 15 ounces diced tomatoes cans
- 2 cups water
- 1 zucchini sliced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- chopped parsley to serve
- salad Green, to serve
Method
- Heat oil in a large saucepan on high. Saute onion 2-3 minutes, until tender. Add chicken and cook, stirring, 2-3 minutes, until well browned.
- Stir in rice, tomatoes, water, zucchini and herbs. Bring to boil. Reduce heat to low. Simmer, covered, 15-20 minutes, until rice is tender.
- Set saucepan aside, covered, 5 minutes. Fluff with a fork. Serve sprinkled with parsley and accompanied with green salad.
