Ingredients: chicken thighs, tomato, buttermilk, salt, pepper, pasta, rice, eggs, cheese,
garlic
Buttermilk Baked Chicken Thighs with Tomato Rice
Ingredients:
- 4 chicken thighs
- 1 cup buttermilk
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup uncooked white rice
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/2 cup grated cheese
Instructions:
1. Preheat oven to 375°F.
2. Place chicken thighs in a shallow baking dish. Pour buttermilk over the chicken, season with salt and pepper, and let marinate for at least 30 minutes.
3. Heat olive oil in a large skillet over medium heat. Add rice and cook, stirring often, until lightly toasted, about 5 minutes.
4. Add tomatoes, garlic, and 1/2 cup of water. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.
5. Remove chicken from buttermilk and place on top of the rice. Top with eggs and cheese.
6. Bake in preheated oven for 25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
7. Serve warm with additional salt and pepper, if desired. Enjoy!