Why this fits a family on a budget
Chicken thighs and canned tomatoes keep this well under $3 per serving while delivering bold, restaurant-quality flavor. The whole meal comes together in under an hour using just one skillet and one pot on the stovetop.
• 2 lbs bone-in chicken thighs
• 14.5 oz canned crushed tomatoes
• 1 whole yellow onion
• 1 tbsp fresh ginger
• 4 whole garlic cloves
• 1 whole green bell pepper
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1 cup chicken broth
• 1 tsp ground cumin
• 1.5 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 0.5 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cups long-grain white rice
• 3 cups water
• 2 tbsp fresh parsley
1. Pat chicken thighs dry with a paper towel and season all over with salt, black pepper, smoked paprika, and cumin.
2. Dice the onion and green bell pepper into roughly 1/2-inch pieces. Mince the garlic cloves and grate the fresh ginger.
3. Heat 3 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until the oil shimmers, about 1 minute.
4. Add the chicken thighs skin-side down. Sear without moving them for 5 to 6 minutes until the skin is deep golden brown, then flip and sear the other side for 3 minutes. Transfer chicken to a plate and set aside — it does not need to be cooked through yet.
5. Reduce heat to medium. Add the diced onion and bell pepper to the same pan with the leftover oil. Cook, stirring occasionally, for 4 to 5 minutes until the onion turns translucent and softened.
6. Add the minced garlic and grated ginger. Stir constantly for 1 minute until fragrant.
7. Stir in the tomato paste and cook for 2 minutes, stirring often, until it darkens slightly to a brick-red color.
8. Pour in the crushed tomatoes and chicken broth. Add cayenne and dried thyme. Stir everything together and bring to a gentle boil over medium-high heat.
9. Nestle the seared chicken thighs back into the sauce, skin-side up. Reduce heat to medium-low, cover with a lid, and simmer for 25 minutes until the chicken is fully cooked through (internal temperature of 165°F) and the sauce has thickened.
10. While the chicken simmers, combine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 18 minutes until water is absorbed. Remove from heat and let steam 5 minutes before fluffing with a fork.
11. Taste the stew and adjust salt as needed. Garnish with fresh chopped parsley and serve over the white rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.