Ingredients
1-1/2 lb boneless skinless chicken thighs
2 medium Yukon gold potatoes, peeled, cut into 1-inch pieces, and submerged in water to avoid rusting
4 medium carrots, cut in half lengthwise, cut in half vertically if they are too long
1 small red onion, cut into 8 wedges, leaving the root intact
1 15 oz can tomato sauce
2 tablespoons olive oil
1/4 cup white wine
1-1/2 cup boiling water
1 tablespoon paprika
1-1/2 teaspoons brown sugar
1-1/2 teaspoon oregano
1-1/2 teaspoons red wine vinegar
1 teaspoon chicken bouillon powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon smoked paprika
Garnish
Finely chopped parsley
Fresh lemon wedges
To Serve
Mexican white rice
Crusty white bread and butter
Directions
1. Heat oven to 400°F.
2. In a large casserole dish (8 x 13 or larger), mix together the fire roasted tomatoes and all other seasonings together. Toss the potatoes, carrots, onion and chicken thighs in the sauce.
3. Cover the casserole dish and bake in the oven for 1h15 minutes. Check on the veggies, and return to the oven uncovered for another 15 minutes if they are still not quite done.
4. Serve with lemon wedges and fresh bread (or rice).
5. To Assemble Ahead And Freeze
6. Combine all ingredients in a good quality gallon-sized freezer bag. Squeeze out as much air as possible and freeze flat for up to 3 months.
7. To cook, thaw completely before following the directions above.
Notes
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