One Pot Tomato Basil Chicken Rice Recipes
ONE POT TOMATO BASIL CHICKEN RICE
Easy one pot tomato basil chicken rice is the kind of weeknight recipe your dreams are made of. So easy, so delicious and clean plates are guaranteed.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 578 kcal, Carbohydrate 72 g, Protein 41 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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- Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
- Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red peppers / capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.
- Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully).
- Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.
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- In a large bowl, add chicken breasts and rub with 1 tablespoon of the spice mix and salt until all sides are completely covered.
- Add chicken breasts to the heated pan and cook for 1-2 minutes on each side until browned but not cooked through. Remove and set aside for later.
- In the same pan, add the remaining 1 tablespoon of spice mix, garlic, and rice. Toast for 1 minute until fragrant.
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