Description
This One-Pot Italian Tomato Chicken and Rice recipe is a hearty, flavorful dish combining tender chicken pieces with aromatic herbs, sun-dried tomatoes, olives, and flavorful rice cooked together in a single skillet. A perfect balanced meal that’s easy to prepare, bakes in the oven, and finishes with a crispy golden top under the grill. It’s ideal for a comforting family dinner.
Ingredients
Scale
Chicken and Vegetables
- 1 tbsp olive oil
- 4 chicken thigh cutlets
- 4 drumsticks
- 1 red onion, cut into 8 wedges
- 1 red capsicum/bell pepper, deseeded and chopped
- 4 cloves garlic, smashed with the back of a knife
Herbs and Flavorings
- 1/2 cup pitted olives
- 1/2 cup sundried tomato strips in oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
Rice and Liquids
- 1 cup long grain rice
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
To Serve
- Freshly grated parmesan cheese (optional)
- Chopped parsley
Instructions
- Preheat and Sear Chicken: Heat the oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat the olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks and fry for 3-4 minutes per side until golden all over.
- Sauté Vegetables: Add the red onion wedges, chopped red capsicum, and smashed garlic to the pan. Fry for about 3 minutes until the onion is transparent and everything is lightly golden.
- Add Flavorings and Rice: Remove the chicken pieces and place them on a plate. Stir the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and long grain rice into the pan. Let the rice soak up all the flavorful juices in the pan.
- Return Chicken and Add Liquids: Arrange the chicken pieces back on top of the rice mixture. Pour in the canned chopped tomatoes and chicken stock. Bring the contents to a boil on the stovetop and rotate the chicken in the sauce to coat well.
- Bake Covered: Cover the skillet with foil and transfer to the preheated oven. Bake for about 40 minutes or until the rice is tender and has absorbed the liquid.
- Grill to Finish: Remove the foil and change the oven setting to grill/broil on medium heat. Grill the dish for 8-10 minutes or until the chicken skin becomes crispy and golden brown.
- Serve: Season with salt to taste, sprinkle with freshly chopped parsley and freshly grated parmesan cheese if desired. Serve immediately and enjoy the warm, savory flavors.
Notes
- You can substitute chicken stock with water and vegetable stock powder if preferred.
- Adjust baking time based on your oven as ovens may vary in heat distribution.
- Use a large ovenproof skillet for best results to allow even cooking and easy transfer to the oven.
- For a stronger flavor, add a splash of white wine before baking.
- To make this dish gluten free, ensure all stock powders and additional ingredients are certified gluten free.
