Chicken Thighs with Tomato Vegetable

Ingredients

• 250 g Zucchini (1 Zucchini)
• 100 g Onions (2 onions)
• 2 Garlic cloves
• 400 g yellow bell peppers (2 yellow bell peppers)
• 50 g walnut kernels
• 850 g canned tomatoes (single serving)
• 3 tsp salt
• Pepper
• paprika powder (sweet)
• 1 kg chicken lower thighs (10 chicken lower thighs)
• 350 g long grain rice

Instructions

1. 1.

   Clean, wash zucchini, cut lengthwise into quarters and slice into finger‑thick rounds.

2. 2.

   Peel onions and garlic and finely dice. Halve bell peppers, remove seeds, wash and dice them as well.

3. 3.

   Finely chop walnuts with a large knife or in a food processor.

4. 4.

   Coarsely break canned tomatoes with a knife and pour the juice into a large rectangular baking dish.

5. 5.

   Add zucchini, peppers, onions, garlic, and nuts; mix well. Season with 1 tsp salt, pepper, and paprika powder.

6. 6.

   Rinse chicken thighs, pat dry with paper towels, and arrange on top of the vegetables. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) for about 50 minutes. Meanwhile boil 800 ml water in a pot.

7. 7.

   Add rice and 2 tsp salt, stir once, then bring to a boil again. Reduce heat, cover, and let simmer for about 25 minutes. Season tomato vegetable with salt and pepper, plate with chicken thighs, and serve with the rice.