Tomato Rice and Chicken Thigh Casserole
Ingredients
- 8 (5 ounce) bone-in, skinless chicken thighs
- freshly cracked black pepper to taste
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 tablespoons dry sherry
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, thinly sliced
- 1 cup uncooked long-grain white rice
- 1.75 cups reduced-sodium chicken broth
- 1 large bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 pinch saffron
- 2 medium tomatoes, cut into 1/4-inch slices
- 0.5 cup finely grated Parmesan cheese
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