One Pan Tomato Basil Chicken & Rice

By Cafe Delites · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat the oil in a large, deep ovenproof cast iron skillet or pan (over 30 cm / 12 inches) and sear the chicken skin side down for 3-4 minutes over medium-high heat. Turn each thigh and sear until golden all over. Move the chicken to a warm plate.
3. Add the garlic and fry until fragrant, about 30 seconds. Add the onion and red bell pepper and fry for about 3 minutes, until the onion is translucent.
4. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth. Season with salt, pepper and dried basil. Bring to a simmer and let the rice absorb the tomato flavours.
5. Place the chicken thighs skin side up over the rice. Bring to the boil, turning the chicken in the sauce to coat it. Cover with foil, transfer to the preheated oven and bake for about 40 minutes, until the rice is soft, has absorbed the liquid and the chicken is cooked through. Only if the rice is not fully cooked, stir in an extra 1/4 cup of water.
6. Remove the foil and switch the oven to broil (grill) on medium heat. Cook for a further 8-10 minutes, until the chicken is crispy and golden.
7. Season with extra salt to taste and sprinkle with chopped fresh basil before serving.

Summarized from Cafe Delites's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRiceBell pepperChicken thighSun dried tomato