Easy Chicken and Rice Recipe

My oven is broken and I've been waiting for a part for nearly two weeks. It's been a little bit of a challenge coming up with dinner ideas that don't involve an oven and unfortunately it's been too cold to BBQ. This recipe is one I make now and then; it's super easy, versatile and doesn't need an oven.

Use two cups of any vegetable you like. I usually make it with peas and corn for the kids, this time I used zucchini and mushrooms.

Chicken and Rice

8 pieces of chicken, I used 4 thighs and two breasts cut in two

Oil 

1 Small onion, chopped

1 Clove garlic, minced

Salt and pepper

1 tsp. dried oregano

2 Cups total of vegetables (any combination of frozen peas, frozen corn, mushrooms, peppers, 

                                                      zucchini etc.)

1 Cup rice

1 Cup chicken stock

1 1/2 Cups canned chopped tomatoes

Heat oil in a large heavy pot. Add chicken and brown on all sides, remove and set aside. Add onions and garlic and saute for 2 minutes, if using peppers, mushrooms or zucchini add them now and saute a further 3 minutes.

Add rice, stock, tomatoes, salt, pepper and oregano. Bring to a boil.

Lower the heat, return the chicken pieces to the pot,  add peas and corn, if using, cover and simmer 25-30 minutes or until chicken is cooked. 

Enjoy!