Italian Rice With Chicken
From bbc good food magazine. i used boneless chicken thighs but you may substitute two boneless chicken breasts if you prefer white meat.
Steps
Preheat the oven to 425 degrees f.
Heat the oil in a large , shallow ovenproof pan , add the chicken and cook for 3 to 4 minutes until golden all over.
Remove from the pan and set aside.
Add the onions and peppers and cook for 3 minutes or until lightly golden.
Add the garlic and fry for 1 minute.
Stir in the rice , then add the tomatoes , stock and reserved chicken.
Turn up the heat and bring to a boil before transferring to the oven to cook , uncovered , for 20 minutes.
Season to taste and drizzle with the pesto before serving.
Ingredients
olive oil, boneless chicken thighs, red onion, orange peppers, garlic clove, long grain rice, chopped tomatoes, chicken stock, pesto sauce