Evening! I made this meal last night for dinner and everyone cleaned their plates! I had just enough to take for lunch today. It was even better leftover.
Chicken and Veggie Tomato Sauce with Yellow Rice
4 chicken thighs
1 large can of diced tomatoes
1 onion, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
1 container of sliced mushrooms
2 tablespoons tomato paste
2 tablespoons Worcestershire
1 tablespoon sugar
1 cup of red wine
1 container of yellow rice
Brown your chicken on both sides. I start with skin side down to get some browning going and get that flavor added to the pan. Cook on the first side about 10 minutes, then flip and cook for 5 minutes. Then take the chicken out of the pan.
Saute your veggies in 1 tablespoon of melted butter and 1 tablespoon of olive oil for about 8 minutes. I like to add the combo, because butter has a tendency to burn at a high temp, so the olive oil helps temper that a bit. Plus, I like the combo of both flavors together.
Add 2 tablespoons of tomato paste. Stir around for a few minutes and add in the Worcestershire sauce and red wine.
Add a large can of diced tomatoes and a tablespoon of sugar. This helps cut the acidity in the tomatoes. Add more salt and pepper to taste.
Add the chicken back in. Cook for another 30-45 minutes until chicken is cooked through. Cook your rice during this time. I added my rice on the bottom of a bowl, then layered my veggie sauce and chicken on top. That crispy chicken skin is everything!