INGREDIENTS

method

1. Preheat oven to 400°F. 

2. Heat the oil in a large, deep ovenproof cast iron skillet/or pan.

3. Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.

4. Add the garlic; fry until fragrant (about 30 seconds). Add the onion and green peppers; fry for about 3 minutes or until and onion is transparent. Stir in the rice and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer. 

5. Place chicken thighs, skin side up, over rice. Rotate the chicken to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, until the rice has softened and absorbed the liquid and the chicken is cooked through. 

6. Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
Season with extra salt to taste; sprinkle with freshly chopped basil to serve.

One pan chicken Moro

Chicken thighs 
Long grain rice, rinsed
Kidney beans
Olive oil
Garlic, chopped
Onion, diced
Olives
Thyme 
Lemons 
Bell peppers
Tomato paste
Tomato Sazon
Oregano 
Chicken broth
Salt
Black pepper

4-5 boneless pieces 
2 C
2 14 oz cans
1/4 C
6 gloves 
1 medium sized 
1/2 C 
4-5 sprigs 
1/2 
3
1 T
1 T 
1 t 
2 C