One-Pot Italian Tomato Chicken and Rice

Ingredients

• 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 whole garlic cloves, smashed with the back of a knife
• 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
• 400 g can chopped tomatoes
• 1 1/2 cups chicken stock
• Freshly grated parmesan cheese, to serve
• Chopped parsley, to serve

Directions

1. Set the oven to 200c | 400F. Warm the oil in a wide, shallow oven-safe cast iron skillet or pan, then add the chicken. Cook it over medium-high heat for 3-4 mins, turning as needed, until the pieces are browned all around.
2. Add the red onion, red capsicum/peppers and garlic to the pan, and cook for about 3 mins, until the vegetables are lightly colored and the onion has turned translucent. Move the chicken to a plate. Stir the olives, sundried tomato strips, basil, oregano, parsley and rice through the pan, letting the rice take in the pan juices.
3. Nestle the chicken pieces back into the pan over the rice, then pour in the tomatoes and stock. Bring the pan to a boil, turn the chicken through the sauce, and transfer it to the oven. Cover with foil and bake for about 40 minutes, depending on your oven, until the rice is tender.
4. Take off the foil and switch the oven to grill/broil on medium heat. Grill/broil for another 8-10 minutes, until the chicken is golden and crisp. Add a little salt to taste, then finish with freshly chopped parsley and grated parmesan cheese, if using.