One Pan Tomato Basil Chicken and Rice
User Reviews
4.8
One Pan Tomato Basil Chicken and Rice
Description
This recipe starts by searing chicken thighs skin-side down in olive oil in a large ovenproof pan until golden. Garlic, onion, and red bell pepper are then softened in the pan before adding sun-dried tomatoes, uncooked rice, crushed tomatoes with liquid, and chicken broth. Dried basil, salt, and pepper season the mixture, which simmers briefly to combine flavors.
The chicken thighs are returned to the pan skin-side up on top of the rice mixture and the dish is covered and baked in a preheated oven. Baking finishes cooking the rice by absorbing the tomato broth and cooks the chicken through. The chicken skin becomes crisp, and the final dish presents a flavorful, one-pan meal with a balance of tender rice and juicy chicken.
The fresh basil added after baking adds brightness. The recipe can be adapted to use arborio rice for a creamier texture. It is suitable for an effortless dinner requiring minimal cleanup.
Ingredients
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 1 red bell pepper deseeded and chopped
- ⅓ cup sun dried tomatoes chopped, optional: but adds flavour, strips in oil
- 1 ⅓ cup long grain rice uncooked, rinsed (arborio rice may also be used for a risotto-like consistency)
- 14.5 ounce crushed tomatoes with liquid
- 1 ¾ cups chicken broth or chicken stock
- 1-2 teaspoons salt adjust to your taste
- ½ teaspoon black pepper adjust to your taste
- 1 teaspoon basil dried
- ¼ cup basil chopped, fresh leaves
- 1 pinch basil extra chopped, to serve, fresh
Instructions
- 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 ¼ 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.
- Season with extra salt to taste; sprinkle with freshly chopped basil to serve.
Notes
- Recipe adapted from an Italian chicken and rice one-pot dish.
- Arborio rice can be used instead of long grain for a risotto-like creamier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 843mg | 35% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 40mg | 44% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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