Cooking time: 30 minutes

Serves 4-6

 What You Need:

• Olive oil
• 4 chicken thighs
• 1 onion, chopped
• 1 Pouch of Haven’s Kitchen Red Pepper Romesco
• 5 cups of rice
• 3 cups of broth
• Brussel Sprouts, chopped
• Salt to taste

How To Make It:

1. Preheat your oven to 425 degrees
2. Place an oven safe skillet over medium heat, add olive to coat the bottom of the pan. Once the oil shimmers, place your chicken, skin side down and let cook for 7 minutes undisturbed
3. Once chicken skin is golden brown, remove from skillet. Add your onions, and cook for two minutes, then add half a pouch of Romesco. Combine thoroughly with onions
4. Add the 1.5 cups of rice, let toast for about 2 minutes, stirring occasionally. Add your broth, stir, then add your Brussel Sprouts
5. Once everything is well combined, nestle your chicken thighs back in. Bring mixture to a simmer then transfer dish to the oven
6. Let this bake for 20-25 minutes, add more sauce, enjoy!