One Pan Tomato Basil Chicken and Rice
Ingr�di�nts
- 6 chick�n thighs , skin on, bon� in
- 1 tabl�spoon oliv� oil
- 2 clov�s garlic , chopp�d
- 1 onion , dic�d
- 1 r�d b�ll p�pp�r (capsicum) , d�s��d�d and chopp�d
- 1/3 cup sun dri�d tomato strips in oil , chopp�d (optional: but adds flavour)
- 1 1/3 cup uncook�d long grain ric� , rins�d (arborio ric� may also b� us�d for a risotto-lik� consist�ncy)
- 14.5 ounc� (400g) tin crush�d tomato�s, with liquid
- 1 3/4 cups chick�n broth (or chick�n stock)
- 1-2 t�aspoons salt (adjust to your tast�)
- 1/2 t�aspoon p�pp�r , (adjust to your tast�)
- 1 t�aspoon dri�d basil
- 1/4 cup fr�sh basil l�av�s , chopp�d
- �xtra chopp�d fr�sh basil (to s�rv�)
Instructions
- Pr�h�at ov�n to 200�c | 400�F. H�at th� oil in a larg�, d��p ov�nproof cast iron skill�t/or pan (ov�r 30 cm or 12-inch�s). Add th� chick�n, skin sid� down; s�ar for 3-4 mins on m�dium-high h�at. Turn �ach thigh and s�ar until gold�n all ov�r. Transf�r th� chick�n onto a warm plat�.
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