One pot tomato basil chicken rice
Easy one pot tomato basil chicken rice is the kind of weeknight recipe your dreams are made of. So easy, so delicious and clean plates are guaranteed.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 kg de-boned chicken thighs Chopped into bite-size chunks
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2½ cups rice
- 1 cup white wine alternatively use chicken stock or water
- 400 g/14 oz can chopped tomatoes
- 3 cups chicken stock
- 1 tbsp tomato paste
- handful basil chopped
- salt to taste
- pepper to taste
- lemon juice to taste
- fresh basil to serve
- Parmesan cheese to serve
In a large, deep frying/sauté pan, heat a splash of olive oil then brown the chicken on all sides.
Remove from the pan and add the onion and garlic and sauté until fragrant.
Add the rice and white wine, allowing the wine to reduce while deglazing the bottom of the pan.
Add the chopped tomatoes, chicken stock and tomato paste with the basil and season generously. Place the chicken on top of the rice.
Cover with a lid and reduce the temperature. Allow to simmer for 15-20 minutes or until the rice has absorbed all the liquid and is cooked to your preference.
Adjust the seasoning with salt, pepper and lemon then serve with fresh basil and grated Parmesan.
Calories: 578kcal | Carbohydrates: 72g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 443mg | Potassium: 836mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 8.8mg | Calcium: 71mg | Iron: 3.1mg