Italian Chicken with Rice and Tomatoes
Back home
1 min read

Italian Chicken with Rice and Tomatoes

Italian Chicken with Rice and Tomatoes

Ingredients

Method

  • 2 tbsp olive oil
  • 4 boneless chicken thighs, cut into strips
  • 1 red onion, sliced into 8
  • 2 orange capsicums, sliced
  • 1 crushed garlic clove
  • 100g long grain rice
  • 400g tin of chopped tomatoes
  • 300ml chicken stock
  • 4 tbsp red pesto
  • Preheat the oven to 200C. Heat the oil in a casserole dish, and cook the chicken for 5 mins until golden all over. Remove from the pan and set aside.
  • Add the capsicums and onion to the pan and cook for 3 mins, then tip in the garlic and cook for a minute more. Add the rice, stock, tomatoes, and chicken to the pan, then bring to the boil and transfer - uncovered - to the oven for 20 mins. Season to taste and dot all over with pesto before serving.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box