Baked Chicken Marinated with Pepper and Tomatoes
by Editorial Staff
Chicken in an unusual marinade of red bell pepper, tomatoes, and garlic, baked in the oven, on a “pillow” of rice with vegetables, which will later serve as a side dish for this very chicken, is an excellent dish for a family dinner!
Ingredients
- Chicken thigh – 3 pcs.
- Basmati rice – 150 g
- Water – 350 ml
- Green peas – 50 g
- Carrots – 40 g
- Onions – 40 g
- Sweet red pepper – 1 pc.
- Large ripe tomato – 1 pc.
- Garlic – 1-2 cloves
- Sunflower oil – 2 tablespoons
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients for the baked chicken in a pepper and tomato marinade.
- Wash the ripe fleshy tomato and red bell pepper. Chop the seedless tomato and pepper into large pieces, peel the garlic.
- In a blender or food processor, grind the tomato, pepper, and garlic until smooth.
- Pour the tomato and pepper sauce into a bowl, add salt, black pepper and sunflower oil, stir.
- Dip pieces of chicken into the resulting tomato sauce with pepper, mix and let it marinate from 1 hour at room temperature to 48 hours in the refrigerator.
- When the chicken is marinated, we can continue cooking. Rinse the rice and place in a baking dish.
- Add small diced onions and carrots and green peas to the rice. Add salt.
- Pour in boiling water 1 cm above the rice level, stir.
- Place the chicken on the rice with vegetables, spread the pepper marinade over the chicken pieces.
- Bake the chicken with rice in an oven preheated to 190 degrees for 25 minutes, then reduce the heat to 170 degrees and bake until the chicken is tender (another 15 minutes). If the water evaporates quickly, you can add a little, and if the chicken in the oven starts to burn, cover the dishes with a lid or foil.
- Chicken marinated with pepper and tomatoes is ready. Serve the chicken with rice as a side dish.
Enjoy your meal!
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