Italian Rice With Chicken Recipe

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Ingredients:

Serving

2 tbsp olive oil
4 boneless chicken thighs , cut into strips
1 red onion, cut into 8 wedges
2 orange peppers, halved , deseeded and sliced thickly
1 garlic clove, crushed
100 g long grain rice
400 g chopped tomatoes
300 ml chicken stock
4 tbsp pesto sauce

Directions:

Preheat the oven to 425 degrees F.
Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
Remove from the pan and set aside.
Add the onions and peppers and cook for 3 minutes or until lightly golden.
Add the garlic and fry for 1 minute.
Stir in the rice, then add the tomatoes, stock and reserved chicken.
Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
Season to taste and drizzle with the pesto before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	581.83 Kcal (2436 kJ)
Calories from fat	286.53 Kcal
		% Daily Value*
Total Fat	31.84g	49%
Cholesterol	16.4mg	5%
Sodium	440.74mg	18%
Potassium	891.37mg	19%
Total Carbs	59.51g	20%
Sugars	12.05g	48%
Dietary Fiber	5.72g	23%
Protein	16.53g	33%
Vitamin C	34.1mg	57%
Iron	0.5mg	3%
Calcium	226.1mg	23%

Amount Per 100 g
Calories	115.84 Kcal (485 kJ)
Calories from fat	57.05 Kcal
		% Daily Value*
Total Fat	6.34g	49%
Cholesterol	3.27mg	5%
Sodium	87.75mg	18%
Potassium	177.47mg	19%
Total Carbs	11.85g	20%
Sugars	2.4g	48%
Dietary Fiber	1.14g	23%
Protein	3.29g	33%
Vitamin C	6.8mg	57%
Iron	0.1mg	3%
Calcium	45mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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