garlic
Buttermilk Baked Chicken Thighs with Tomato Rice
Ingredients:
- 8 chicken thighs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup uncooked white rice
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/2 cup grated cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine the chicken thighs, buttermilk, salt, and pepper. Mix until the chicken is evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 minutes, flipping once, until golden brown.
4. Transfer the chicken to a baking dish and bake for 25 minutes.
5. Meanwhile, in a medium saucepan, combine the rice, tomatoes, garlic, and 1 cup of water. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
6. In a small bowl, whisk together the eggs and cheese.
7. When the chicken is done baking, top with the egg and cheese mixture. Return to the oven and bake for an additional 10 minutes.
8. Serve the chicken with the tomato rice. Enjoy!