PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVES: 6 People
Flavorful, golden, crispy chicken and perfectly cooked rice all set in just under an hour! This deliciously amazing One Pan Tomato Basil Chicken and Rice is incredibly easy to whip up without extra equipment or fancy, hard-to-find ingredients.
INGREDIENTS
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6 chicken thighs, skin on, bone-in
1 tbsp olive oil
2 cloves garlic, chopped
1 onion, diced
1 red bell pepper (capsicum), deseeded and chopped
1/3 c. sun-dried tomato strips in oil, chopped (optional but adds flavour)
1 1/3 c. uncooked long-grain rice, rinsed (arborio rice may also be used for a risotto-like consistency)
14.5 oz. (400 grams) tin crushed tomatoes, with liquid
1 3/4 c. chicken broth (or chicken stock)
1-2 tsp salt (adjust to your taste)
1/2 tsp pepper, (adjust to your taste)
1 tsp dried basil
1/4 c. fresh basil leaves, chopped
extra chopped fresh basil (to serve)
HOW TO MAKE ONE PAN TOMATO BASIL CHICKEN AND RICE
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a large, deep ovenproof cast-iron skillet or pan, heat around 30 cm or 12-inches of oil. Add the chicken to the hot oil skin-side-down and sear over medium-high heat for about 3 to 4 minutes. Flip and continue to sear the other side until golden. Onto a warm plate, transfer the seared chicken.
Step 3: To the skillet, fry the garlic for about 30 seconds until aromatic. Add in the onions and red pepper/capsicum and continue to fry until the onions are translucent. This takes another 3 minutes. Then, stir in the sun-dried tomatoes, rice, crushed tomatoes, and chicken broth/ stock. To taste, season with salt, pepper, and dried basil. Bring the mixture to a simmer, allowing the rice to soak up the tomato flavours.
Step 4: Over rice, place the chicken thighs skin-side-up. Bring the mixture to a boil, rotating the chicken in the tomato sauce to ensure they are coated. Tent with foil and bake in the preheated oven for about 40 minutes until the rice has softened and absorbed the liquid and the chicken is completely cooked. If needed, stir in an extra 1/4 cup of water to the rice.
Step 5: Uncover the dish and set the oven to broil/grill. To encourage browning, broil on medium heat for another 8 to 10 minutes until crispy.
Step 6: To taste, sprinkle with extra salt and garnish with some freshly chopped basil. Serve and enjoy!
NUTRITION FACTS:
Calories: 560kcal | Carbohydrates: 47g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 196mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1010IU | Vitamin C: 45.2mg | Calcium: 67mg | Iron: 2.9mg
Ingredients
- 6 chicken thighs, skin on, bone-in
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1 onion, diced
- 1 red bell pepper (capsicum), deseeded and chopped
- 1/3 c. sun-dried tomato strips in oil, chopped (optional but adds flavour)
- 1 1/3 c. uncooked long-grain rice, rinsed (arborio rice may also be used for a risotto-like consistency)
- 14.5 oz. (400 grams) tin crushed tomatoes, with liquid
- 1 3/4 c. chicken broth (or chicken stock)
- 1-2 tsp salt (adjust to your taste)
- 1/2 tsp pepper, (adjust to your taste)
- 1 tsp dried basil
- 1/4 c. fresh basil leaves, chopped
- extra chopped fresh basil (to serve)
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: In a large, deep ovenproof cast-iron skillet or pan, heat around 30 cm or 12-inches of oil. Add the chicken to the hot oil skin-side-down and sear over medium-high heat for about 3 to 4 minutes. Flip and continue to sear the other side until golden. Onto a warm plate, transfer the seared chicken.
Step 3: To the skillet, fry the garlic for about 30 seconds until aromatic. Add in the onions and red pepper/capsicum and continue to fry until the onions are translucent. This takes another 3 minutes. Then, stir in the sun-dried tomatoes, rice, crushed tomatoes, and chicken broth/ stock. To taste, season with salt, pepper, and dried basil. Bring the mixture to a simmer, allowing the rice to soak up the tomato flavours.
Step 4: Over rice, place the chicken thighs skin-side-up. Bring the mixture to a boil, rotating the chicken in the tomato sauce to ensure they are coated. Tent with foil and bake in the preheated oven for about 40 minutes until the rice has softened and absorbed the liquid and the chicken is completely cooked. If needed, stir in an extra 1/4 cup of water to the rice.
Step 5: Uncover the dish and set the oven to broil/grill. To encourage browning, broil on medium heat for another 8 to 10 minutes until crispy.
Step 6: To taste, sprinkle with extra salt and garnish with some freshly chopped basil. Serve and enjoy!
