PREP: 10 mins | COOK: 50 mins | TOTAL: 1 hr | SERVES: 6
Dinner is served! This extremely delicious one-pan meal with tomato basil chicken and rice gets the most votes. The chicken is crispy outside, tender inside. Cooked in bursting with flavour sauce, add the rice, and you get a complete, so much Satisfying dinner tonight.
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)
1 1/3 c uncooked long-grain rice, rinsed (or use arborio rice 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, add 30 cm or 12” oil. Once the oil is hot, add the chicken to the skillet skin side down and sear over medium-high heat for about 3 to 4 minutes. Flip and cook the other side until golden. When done, place the cooked chicken to a warm plate.
Step 3: Add in the garlic and fry for 30 seconds until aromatic. Followed by the onion and red pepper/capsicum. Fry for 3 minutes more or until the onion is translucent. Now, stir in the sun-dried tomatoes, rice, crushed tomatoes, and chicken broth/stock. To taste, season with salt, pepper, and dried basil. Allow to simmer and the rice to soak up all the flavours.
Step 4: Over the rice, place the chicken thighs, skin side up. Bring this to a boil, turning the chicken to coat with the tomato sauce.
Step 5: Tent with foil and place in the preheated oven. Bake for about 40 minutes so the rice softened, absorbed the liquid, and the chicken is completely cooked. If needed, stir 1/4 cup water through the rice. Do this in case the rice hasn’t cooked completely.
Step 6: Uncover and broil or grill for 8 to 10 minutes at medium heat until the chicken is crispy and golden.
Step 7: To taste, season with more salt. Garnish with 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)
- 1 1/3 c uncooked long-grain rice, rinsed (or use arborio rice 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, add 30 cm or 12” oil. Once the oil is hot, add the chicken to the skillet skin side down and sear over medium-high heat for about 3 to 4 minutes. Flip and cook the other side until golden. When done, place the cooked chicken to a warm plate.
Step 3: Add in the garlic and fry for 30 seconds until aromatic. Followed by the onion and red pepper/capsicum. Fry for 3 minutes more or until the onion is translucent. Now, stir in the sun-dried tomatoes, rice, crushed tomatoes, and chicken broth/stock. To taste, season with salt, pepper, and dried basil. Allow to simmer and the rice to soak up all the flavours.
Step 4: Over the rice, place the chicken thighs, skin side up. Bring this to a boil, turning the chicken to coat with the tomato sauce.
Step 5: Tent with foil and place in the preheated oven. Bake for about 40 minutes so the rice softened, absorbed the liquid, and the chicken is completely cooked. If needed, stir 1/4 cup water through the rice. Do this in case the rice hasn’t cooked completely.
Step 6: Uncover and broil or grill for 8 to 10 minutes at medium heat until the chicken is crispy and golden.
Step 7: To taste, season with more salt. Garnish with freshly chopped basil. Serve and enjoy!
