Italian Rice With Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From BBC Good Food Magazine. I used boneless chicken thighs but you may substitute two boneless chicken breasts if you prefer white meat. Ingredients:
2 tablespoons 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 tablespoons pesto sauce |
Directions:
1. Preheat the oven to 425 degrees F.
2. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
3. Remove from the pan and set aside.
4. Add the onions and peppers and cook for 3 minutes or until lightly golden.
5. Add the garlic and fry for 1 minute.
6. Stir in the rice, then add the tomatoes, stock and reserved chicken.
7. Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
8. Season to taste and drizzle with the pesto before serving.
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