Flipside Farm- Bone Broth, Tomato, Basil, Chicken, Rice
2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup tomato paste
2 medium tomatoes, cored and diced
2 cups long-grain brown rice
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 cups (1 quart) low-sodium bone broth
6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1/3 cup lightly packed chopped fresh basil leaves
Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.
Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.