I have 4 chicken thighs with bones and skin.
I have a 14.5 ounce can of diced tomatoes.
I have onions, carrots, garlic, and green pepper.
I have Uncle Ben's converted rice.
I have boxed chicken stock.
I have a cupboard full of assorted herbs and spices.


I'd like to make a baked chicken dish where I saute the vegetables,
brown the chicken, add the stock, cover and bake, but it's been so long
since I've done this (have I ever done this?) that I'd like help with
the specifics.


How much rice?
How much stock?
How long on the top of the stove, how long in the oven?
Who, what, when, where, how?


--Lia