1/4 cup vegetable oil
6 chicken thighs, bone-in
1 onion, chopped
1 gren pepper, chopped
2 cloves garlic, minced
1 cup rice
1 14.5 oz can stewed tomatoes
2 cups peas and carrots, diced (frozen is fine)
2 tsp salt
1 tsp dried oregano
1/2 tsp ground black pepper
1 bay leaf
2 cups chicken stock
Preheat oven to 350 degrees.
Heat vegetable oil in a dutch oven over medium heat; cook and stir chicken thighs until browned, 5-10 minutes. Remove with a slotted spoon and set aside. Add onion, bell pepper, garlic in the same dutch oven until onion is softened, about 5 minutes.
Add rice, tomatoes, peas and carrots, salt, oregano, black pepper, and bay leaf to dutch oven. Place chicken on top; pour chicken stock over all.
Back chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 90 minutes.