3 cloves of sliced garlic, 1 small onion diced, 3 T olive oil, 8 boneless skinless thighs, 2 cups rice, 3 cups chicken stock or broth & 1 can 14oz diced tomatoes with oregano
In a french oven with a lid (or a heavy pot that you can put in the oven) lightly brown onion & garlic in olive oil then add chicken thighs and brown, add in the rice & stock and tomatoes.. Salt & pepper & Cover Bake 325 1hour…I made this a few times now..then 2nd time I used saffron rice & it was great.. You can add green olives to make this really authentic…VERY EASY