Description
A flavorful one-pot Italian dish featuring tender chicken thighs and drumsticks cooked with aromatic vegetables, sun-dried tomatoes, olives, and herbs in a rich tomato and chicken stock sauce, served over perfectly baked long grain rice and finished with a crispy golden top.
Ingredients
Scale
Chicken and Vegetables
- 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 cloves garlic, smashed with the back of a knife
Herbs and Flavorings
- 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
Rice and Liquids
- 1 cup long grain rice
- 14 oz can chopped tomatoes
- 1 1/2 cups chicken stock (or 1 1/2 cups water + 1 tablespoon vegetable stock powder)
To Serve
- Freshly grated parmesan cheese (optional)
- Chopped parsley (for garnish)
Instructions
- Preheat and Brown Chicken: Heat the oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks and fry for 3-4 minutes on each side or until golden and browned all over.
- Sauté Vegetables: Add the red onion wedges, chopped red capsicum, and smashed garlic cloves to the pan with the chicken. Fry for about 3 minutes until the onion is translucent and the vegetables are lightly golden.
- Prepare Rice Mixture: Remove the chicken pieces from the pan and set aside on a plate. Stir the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh chopped parsley, and uncooked long grain rice into the pan, mixing well to coat the rice with the flavorful juices.
- Add Liquids and Chicken: Return the browned chicken pieces back to the pan, placing them on top of the rice mixture. Add the canned chopped tomatoes and chicken stock. Bring everything to a boil on the stovetop, turning the chicken in the sauce to coat evenly.
- Bake Covered: Cover the pan tightly with foil and transfer it to the preheated oven. Bake for approximately 40 minutes, or until the rice is tender and has absorbed the cooking liquids.
- Grill to Finish: Remove the foil, switch the oven to grill/broil mode on medium heat. Grill/broil the chicken and rice for 8-10 minutes until the chicken skin is crispy and golden brown.
- Season and Serve: Season the dish with salt to taste. Sprinkle generously with freshly chopped parsley and optionally grated parmesan cheese before serving.
Notes
- Using a cast iron skillet or ovenproof pan ensures even cooking and easy transfer from stovetop to oven.
- If you do not have sundried tomatoes in oil, drain and chop dry sundried tomatoes and sauté briefly in olive oil before adding.
- The recipe can be adapted with boneless chicken thighs if preferred, adjusting baking time accordingly.
- For a spicier kick, add a pinch of chili flakes in step 3.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
