Description
This One-Pot Italian Tomato Chicken and Rice recipe is a comforting and flavorful meal combining juicy chicken thigh cutlets and drumsticks with savory rice cooked in a fragrant tomato and herb sauce. Prepared in a single ovenproof skillet, it’s a perfect balance of tender chicken, aromatic vegetables, and Mediterranean-inspired flavors, finished with freshly grated parmesan and parsley for a delicious Italian touch.
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
Flavorings and Rice
- 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
- 1 cup long grain rice
Liquids and Toppings
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
- Freshly grated parmesan cheese to serve (optional)
- Chopped parsley to serve
Instructions
- Heat and Brown Chicken: Preheat your oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat 1 tablespoon olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks, frying for 3-4 minutes on each side until golden all over.
- Sauté Vegetables: Add the cut red onion, chopped red capsicum, and smashed garlic cloves to the pan. Fry for about 3 minutes until the onion becomes transparent and the vegetables are lightly golden.
- Add Flavors and Rice: Remove the chicken pieces and place them on a plate temporarily. Stir the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh parsley, and long grain rice into the pan, allowing the rice to absorb the flavorful juices.
- Combine Chicken and Liquids: Place the chicken pieces back on top of the rice mixture. Pour in the canned chopped tomatoes and chicken stock (or water with stock powder). Bring everything to a boil on the stovetop. Rotate the chicken pieces in the sauce to coat them evenly.
- Bake Covered: Cover the skillet with foil and transfer it to the preheated oven. Bake for about 40 minutes, or until the rice is tender and has absorbed most of the liquid.
- Broil for Crispiness: Remove the foil, change the oven setting to grill/broil on medium heat, and grill the chicken for 8-10 minutes until the skin is crispy and golden.
- Serve: Season the dish with salt to taste. Sprinkle freshly chopped parsley and freshly grated parmesan cheese over the top before serving, if desired.
Notes
- For best results, use a large ovenproof cast iron skillet or a similar pan to ensure even cooking.
- If you prefer less salt, adjust seasoning carefully as olives and stock already add saltiness.
- You can substitute chicken stock with vegetable stock if preferred for a milder flavor.
- Ensure the rice you use is long grain, as it cooks best with this method.
- Removing the foil and broiling the chicken at the end crisps the skin and adds texture—don’t skip this step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
