| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 Tbsp Knorr Tomato Broth Chicken flavor
- 2 lbs chicken thighs with skin and bone or chicken legs
- 1 Tbsp vegetable oil
- 1 medium onion chopped
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 medium zucchini, halved and sliced
- 2 cloves garlic, minced
- 2 cans (14.5 oz) of diced tomatoes unsalted, not drained
Ingredients
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Instructions
- Sprinkle 1 tablespoon Knorr Tomato Broth Chicken flavor evenly over the chicken. Heat oil in a deep skillet over medium-high heat, and cook chicken about 4 minutes, turning until browned on all sides, about 4 minutes. Remove chicken and set aside.
- Cooking in the same pan, add the onions, carrots, peppers, zucchini and 1 tablespoon Knorr Tomato Broth Chicken flavor, stirring frequently, until golden brown, about 5 minutes. Add the garlic and stir; cook until it begins to give off a nice aroma, about 30 seconds. Add the canned tomatoes and put the chicken in the pan. Boil over high heat.
- Decrease the heat to medium-low temperature, and cook covered about 30 minutes. Serve with hot cooked rice.
- Tip: Garnish with chopped cilantro chicken and shredded cheese, if desired.