Trevor's Kitchen

Trevor's Kitchen

Tomato-Basil Chicken and Rice

Tomato-Basil Chicken and Rice

Ingredients:

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup tomato paste
2 medium tomatoes, cored and diced
2 cups long-grain brown rice
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 cups (1 quart) low-sodium chicken broth
6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1/3 cup lightly packed chopped fresh basil leaves

About the Recipe

Simple to Prepare:

The best thing about this recipe is just how simple it is to prepare.

There’s no need to boil the rice before baking it with the chicken.

Instead, the rice bakes right in the oven while the chicken is cooking on top of it.

You’ll pour a lot of chicken broth into the baking dish, but don’t worry that the rice won’t absorb it — give it some time and you’ll have fluffy, tomato-rich grains, without any fuss whatsoever.

Nutritional Info

Getting it done:

1. Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.

2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.

4. Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.

Ingredients:

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1/4 cup tomato paste
2 medium tomatoes, cored and diced
2 cups long-grain brown rice
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 cups (1 quart) low-sodium chicken broth
6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1/3 cup lightly packed chopped fresh basil leaves

Getting it done:

1. Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.

2. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.

4. Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.

About the Recipe

Simple to Prepare:

The best thing about this recipe is just how simple it is to prepare.

There’s no need to boil the rice before baking it with the chicken.

Instead, the rice bakes right in the oven while the chicken is cooking on top of it.

You’ll pour a lot of chicken broth into the baking dish, but don’t worry that the rice won’t absorb it — give it some time and you’ll have fluffy, tomato-rich grains, without any fuss whatsoever.

Nutritional Info

Recipe Categories

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Chicken
Fish
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Indian
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Pie
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South African
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Soup
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Vegeterian

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