Italian Chicken with Rice and Tomatoes
Italian Chicken with Rice and Tomatoes



  • 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

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