Italian Rice with Chicken
Recipe GLPRd637493da24839
A vibrant one-pan Italian rice dish featuring tender chicken breast strips combined with red onion, orange peppers, garlic, and long-grain rice, all simmered in a savory tomato and chicken stock base, then finished with aromatic pesto. This dish comes together beautifully in the oven, creating a simple yet satisfying main course.
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Ingredients
2 tbsp olive oil
2 skinless boneless chicken breast fillets, cut into strips
1 red onion, cut into 8 wedges
2 orange peppers, halved, deseeded and sliced thickly
1 garlic clove, crushed
100g long grain rice
400g canned chopped tomatoes
300ml chicken stock
4 tbsp pesto
Directions
Preheat your oven to 200°C (180°C fan or gas mark 6). Heat the olive oil in a large shallow ovenproof pan over medium-high heat. Add the chicken breast strips and sauté for 3 to 4 minutes, stirring occasionally, until golden on all sides. Transfer the cooked chicken to a clean plate and set it aside.
In the same pan, add the red onion wedges and orange pepper slices. Cook for about 3 minutes, stirring gently, until the vegetables are lightly golden. Add the crushed garlic and fry for 1 minute more, stirring constantly to avoid burning.
Stir in the long grain rice, coating it well with the oil and vegetable mixture. Add the canned chopped tomatoes and chicken stock, then return the reserved chicken to the pan. Increase the heat and bring the mixture to a boil, stirring occasionally.
Transfer the pan to the preheated oven and cook uncovered for 20 minutes. The rice should be tender and the liquid mostly absorbed. The chicken should reach an internal temperature of 165°F.
Remove the pan from the oven. Taste the dish and season with salt and pepper as needed. Drizzle the pesto generously over the top and stir gently to distribute. Serve hot directly from the pan.
