Description
This One-Pot Italian Tomato Chicken and Rice recipe is a hearty and flavorful meal combining juicy chicken thigh cutlets and drumsticks with aromatic herbs, vibrant vegetables, and savory tomato-infused rice. Cooked entirely in one ovenproof skillet, the dish boasts a beautifully crispy chicken finish under the grill while the rice remains tender and soaked in a delicious tomato and stock sauce, making it an easy yet impressive weeknight 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 Condiments
- 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 Brown Chicken: Heat the oven to 200°C (400°F) and place a large, shallow ovenproof cast iron skillet or pan on medium-high heat. Add olive oil and brown the chicken thigh cutlets and drumsticks for 3-4 minutes on each 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 becomes transparent and the vegetables are lightly golden.
- Mix Rice and Herbs: Remove the chicken pieces onto a plate. Stir in the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and long grain rice into the pan. Allow the rice to absorb all the flavorful juices left in the pan.
- Add Liquids and Return Chicken: Place the chicken pieces back on top of the rice mixture in the pan. Pour in the canned chopped tomatoes and chicken stock. Bring the mixture to a boil on the stove, turning the chicken to coat it well in the sauce.
- Bake Covered: Cover the pan with foil and transfer it to the preheated oven. Bake for approximately 40 minutes, or until the rice is tender and has absorbed the liquid.
- Grill to Crisp: Remove the foil and switch your oven to the grill or broil setting at medium heat. Grill for an additional 8-10 minutes until the chicken skin becomes crispy and golden.
- Garnish and Serve: Season with salt to taste and sprinkle with freshly chopped parsley and grated parmesan cheese if desired. Serve immediately for a warm, comforting meal.
Notes
- Ensure your skillet or pan is ovenproof to avoid transferring contents to another dish before baking.
- Substitute chicken stock with vegetable stock for a slightly different flavor or a vegetarian adaptation if chicken is removed.
- If using brown rice, increase bake time and liquid accordingly as brown rice requires longer cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add a pinch of chili flakes when frying vegetables.
