Tomato Chicken with Rice and Peas

Ingredients

• Chicken Thigh2 medium (160 g)
• Rice3/4 cup (150 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Parsley1 tablespoon (4 g)
• Peas1/4 cup (50 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Boil the peas with a pinch of salt for 6 minutes, drain and set aside.

3. 3

   Step 3

   At the same time, heat half the oil in a pan and add salt and pepper to the chicken.

4. 4

   Step 4

   Once heated, add the thighs and sear both sides for 4 minutes over medium heat until browned. Set aside.

5. 5

   Step 5

   Chop the onion and cut the tomato into wedges.

6. 6

   Step 6

   Heat the remaining oil in the pan over medium heat and, once heated, stir-fry the onion for 5 minutes.

7. 7

   Step 7

   Then add the tomato and chopped parsley. Add salt and pepper.

8. 8

   Step 8

   Cook for 5 minutes and then add the chicken. You can add some broth or water to prevent from drying.

9. 9

   Step 9

   Cover, lower the heat and continue cooking for 10-15 more minutes or until well cooked.

10. 10

    Step 10

    Mix white rice with the peas and add salt and pepper.

11. 11

    Step 11

    Serve the tomato chicken with the rice and pea mixture.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Chicken with Rice and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.