One Pot Chicken And Rice With Tomatoes Recipes

ONE POT CHICKEN AND RICE WITH TOMATOES

Steps:

• Preheat the oven to 375º. Heat a large pot or dutch oven over medium heat. Season chicken with salt and pepper, plus Montreal Chicken spice. (see notes below for a 9x13 pan) Add chicken 2-3 pieces at a time and brown on all sides. It does not need to be cooked all of the way through. Repeat until all chicken is browned, placing chicken on a plate after. After all chicken is removed, add onions and rice to the bottom of the pot. Stir, scraping the bottom of the pot with a spoon. It's okay if there are browned bits! Add garlic, diced tomatoes and boullion powder. Stir until rice is a nice red color. Slowly pour in water, scraping the bottom again to get the brown bits. Season with salt. Return the chicken thighs to the pot, nestling in the water and rice. Sprinkle with paprika. Cover and bake for 25 minutes. Uncover and return to oven for 10-15 minutes, or until chicken is fully cooked. Sprinkle with parsley. There will be some extra liquid, but will thicken once rice is stirred. To serve: remove chicken from pot, stir rice. Serve together with a veggie.

ONE POT TOMATO BASIL CHICKEN RICE

Steps:

• In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides.
• Remove from the pan and add the onion and garlic and sauté until fragrant.
• Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan.
• Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
• Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference.
• Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan.