Chicken Ham & Tomato Casserole
Source of Recipe
online
List of Ingredients
1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken thighs
2 Tbs (30 ml) olive oil
4 oz (110 g) cooked ham, cubed
2-3 large ripe tomatoes, seeded and chopped
1/2 cup (125 ml) long-grain white rice
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) dry white wine or additional
chicken stock
2 Tbs (30 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme
Recipe
Season the flour with salt and pepper and lightly coat the chicken
with the mixture. Heat the oil in a large, heavy pot with a cover
(Dutch oven) over moderate heat and brown the chicken on all sides.
Transfer to a plate. Add the ham, tomatoes, and rice to the pot and
stir. Add the chicken stock, wine, parsley, and thyme and cook 2 to 3
minutes. Place the chicken pieces on top of the rice mixture and bake
covered in a preheated 350F (180C) oven until the rice is tender and
the chicken is cooked through, about 1 hour. Serves 4 to 6.
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