Sprinkle salt and pepper evenly over chicken thighs.
Brown chicken in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until browned. Remove chicken from pan, and set aside.
Add onion, bell pepper, and garlic to Dutch oven coated with cooking spray; sauté 5 minutes. Add rice; saute 2 minutes or until rice is opaque. Stir in dressing and broth. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed and chicken is done. Sprinkle with green onions.
NOTE: For testing purposes only, we used Old Dutch Sweet & Sour Dressing.
Easy and good to divide up for lunches. I used 12 oz of sweet and sour sauce otherwise followed the recipe fully. Tasty but nothing special.
This was my husband's choice for one of the meals this week. It's good and easy!
