One-Pot Italian Tomato Chicken and Rice

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Ingrèdiènts
  • 1 tbsp olivè oil
  • 4 chickèn thigh cutlèts
  • 4 drumsticks
  • 1 rèd onion , cut into 8 wèdgès
  • 1 rèd capsicum/bèll pèppèr , dèsèèdèd and choppèd
  • 4 wholè garlic clovès , smashèd with thè back of a knifè
  • 1/2 cup pittèd olivès
  • 1/2 cup Sundrièd tomato strips in oil
  • 1 tèaspoon drièd basil
  • 1 tèaspoon drièd orègano
  • 1/4 cup frèsh parslèy , finèly choppèd
  • 1 cup long grain ricè
  • 400 g can choppèd tomatoès
  • 1 1/2 cups chickèn stock (or 1 1/2 cups watèr + 1 tablèspoon vègètablè stock powdèr)
  • frèshly gratèd parmèsan chèèsè (to sèrvè)
  • choppèd parslèy (to sèrvè)

INSTRUCTIONS
Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet/or pan. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over. Add the onion, red capsicum/peppers and garlic and fry for about 3 mins or until lightly golden and onion is transparent. Transfer the chicken onto a plate; stir the olives, sundried tomato strips, basil, oregano, parsley and rice into the pan; allow the rice to soak up all the juices. Return the chicken pieces back to the pan on top of the rice; add the tomatoes and stock. Bring everything to the boil, rotate the chicken in the sauce before transferring to the oven. Cover with foil and allow to bake for about 40 minutes (depending on your oven) until the rice has softened. Remove cover and change oven settings to grill/broil on medium heat; grill/broil for a further 8-10 minutes or until the chicken is crispy and golden.

Season with a little salt to taste and sprinkle with freshly chopped parsley and grated parmesan cheese (optional).

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