Dairy-Free Chicken Provençal with Rice

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Bell peppers (red and yellow), sliced
• about 790 g Crushed tomatoes
• 1/2 cup Dry white wine (optional)
• 1 tbsp Dried Herbes de Provence
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 cups Cooked white rice
• 2 tbsp Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides.
3. 3Remove chicken from the skillet and set aside.
4. 4Add onion and garlic to the skillet and cook until softened, about 5 minutes.
5. 5Add bell peppers and cook for another 5 minutes.
6. 6Pour in crushed tomatoes and white wine (if using). Stir in Herbes de Provence, salt, and pepper.
7. 7Bring the sauce to a simmer, then return the chicken to the skillet.
8. 8Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
9. 9Serve chicken and sauce over cooked rice. Garnish with fresh parsley.

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