Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 lb $1.29
• Zucchini

  12 oz $1.79
• Fresh Red Hothouse Bell Pepper

  1 pepper (about 6 oz) $1.67
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onions

  4 oz $1.19
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Garlic

  2 cloves $0.79
• Olive oil

  1 1/2 tablespoons
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Low-sodium chicken broth

  1/2 cup
• Sherry vinegar

  1 tablespoon
• Flat-leaf parsley

  2 tablespoons chopped

Instructions

1. Before cooking, thinly slice 4 ounces sweet onion and 1 red bell pepper (about 6 ounces), cut 12 ounces zucchini into half-moons, chop 8 ounces Roma tomatoes, mince 2 garlic cloves, and chop 2 tablespoons flat-leaf parsley; keep each prepared ingredient separate.
2. Rinse 1/2 cup dry white rice. Combine the 1/2 cup dry white rice with 1 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Pat 1.25 pounds chicken thighs dry and season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the 1.25 pounds chicken thighs for 4–5 minutes per side, then transfer them to a plate.
4. Add 1/2 tablespoon olive oil, the sliced 4 ounces sweet onion, the sliced 1 red bell pepper (about 6 ounces), and 1/2 teaspoon kosher salt to the skillet. Cook over medium heat for 4 minutes, then stir in the minced 2 garlic cloves, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes for 30 seconds.
5. Add the sliced 12 ounces zucchini, chopped 8 ounces Roma tomatoes, and 3/4 teaspoon kosher salt to the skillet. Cook for 4 minutes, stirring occasionally, until the tomatoes begin releasing their juices.
6. Pour in 1/2 cup low-sodium chicken broth and 1 tablespoon sherry vinegar. Return the seared 1.25 pounds chicken thighs and their collected juices to the skillet; cover and simmer over medium-low heat for 18–22 minutes, until the thickest part of the chicken reaches at least 175°F.
7. Fluff everything in the rice saucepan, divide it between two shallow bowls, spoon everything in the chicken skillet over the top, and garnish the plated portions with the chopped 2 tablespoons flat-leaf parsley.