Ingredients
6chicken thighs,skin on, bone in
1tbspolive oil
2garlic cloves,chopped
1onion,diced
1red bell pepper,capsicum, deseeded and chopped
⅓cupsun dried tomato strips in oil,chopped, optional
1⅓cupslong grain rice,uncooked, rinsed
14.5ozcrushed tomatoes,1 tin, with liquid
1¾cupschicken broth,or chicken stock
2tspsalt,adjust to your taste
½tsppepper,adjust to your taste
1tspdried basil
¼cupfresh basil leaves,chopped, plus extra to serve
Preparation
Preheat the oven to 200 degrees C | 400 degrees F.
Heat the oil in a large, deep ovenproof cast iron skillet or pan of over 30-centimeters or 12-inches.
Add the chicken, skin side down, then sear them for 3 to 4 minutes on medium-high heat.
Turn each thigh, then sear until golden all over. Transfer the chicken onto a warm plate.
Add the garlic, then fry for 30 seconds until fragrant.
Add the onion and red bell peppers, then fry for about 3 minutes or until the onion is transparent.
Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth.
Season with salt, pepper and dried basil.
Bring to a simmer, then allow the rice to soak up the tomato.
Place the chicken thighs, skin side up, over rice.
Bring to the boil, then rotate the chicken in the tomato sauce to coat.
cover with foil, then transfer it to preheated oven to bake for 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through.
Stir through an extra ¼ cup of water to the rice, if needed.
Remove the cover, then change the oven settings to broil or grill on medium heat.
Broil or grill for a further 8 to 10 minutes or until the chicken is crispy and golden.
Season with extra salt to taste, then sprinkle with freshly chopped basil.
Serve, and enjoy!
