RED (TOMATO) CHICKEN AND RICE

Red (Tomato) Chicken and Rice image

Provided by Love2Bake

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 10

7 -8 skinless chicken leg quarters
1 tablespoon sweet paprika
1 tablespoon minced garlic clove
1 (1 1/4 ounce) bag Lipton Recipe Secrets onion soup mix
1 teaspoon salt (or according to your taste)
1/4 cup sugar (or according to your taste)
2 -3 cups chicken broth
12 ounces diced tomatoes
2 cups jasmine rice
2 -3 cups chicken broth

Steps:

Place leg quarters in large cooking pot.
Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.
Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.
Once the liquid boils go to a lower heat for simmering.
Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.
Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.
Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.
Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.
Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.
Place chicken back in the pot and once the chicken is warm serve with rice.