Roast Chicken With Herbed Tomato Rice |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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I found this in a magazine years ago and have cooked it many times.My daughter now has a copy and her and her husband love it.My husband isn't a lover of rice but cooked this way he eats every bit. Ingredients:
4 chicken thighs, skin on, bone in |
1 tablespoon olive oil |
1 large red onion, diced |
8 sprigs thyme |
1/4 cup flat leaf parsley |
2 tablespoons basil leaves, chopped |
2 cups long grain rice, well rinsed |
2 cups tomato puree |
4 cups chicken stock |
4 cups vegetables, steamed |
Directions:
1. preheat oven to 200c.season chicken with salt and pepper. Heat oil in deep,heavy based frying pan over high heat.Add chicken and cook,skin side down for 5-6 minutes or untill skin is golden.Turn and cook a further 3 minutes.Transfer to a plate.
2. Add onion and thyme to frying pan.Cook,stirring occasionaly,for 2 minutes or untill soft.Add parsely,basil,ricetomatopuree and stock.Bring to boil.Remove from heat.Transfer mixture to an ovenproof dish.
3. Place chicken,skin side up,on rice mixture season with salt and pepper.Roast,uncovered for 35 minutes or untill rice is soft and chicken is cooked.Serve with steamed vegetables.
4. Note you could use chicken breast fillets(on bone) or drumsticks instead of thighs.
5. Variation If you like olives,add 1 cup of pitted kalalata olives to the rice at the end of step 2,before topping with chicken.
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