1kgde-boned chicken thighsChopped into bite-size chunks
1onionfinely chopped
3garlic clovesfinely chopped
2½cupsrice
1cupwhite winealternatively use chicken stock or water
400g/14 ozcan chopped tomatoes
3cups chicken stock
1tbsptomato paste
handful basilchopped
saltto taste
pepperto taste
lemon juiceto taste
fresh basilto serve
Parmesan cheeseto serve
Instructions
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.