This One Pot Chicken and Rice With Sundried Tomato Recipe is easy to prepare, packed with flavors and a satisfying meal. This is the recipe that I came across on Pinterest 6 years ago, when I was starting to learn to cook. This is the recipe that I absolutely love so I only made a few changes.
Chicken is the meat that we eat at home most frequently and because of that, I am always on the look out for different ways to cook chicken. It was 6 years ago when I came across the recipe, one-pot Italian tomato chicken and rice by Cafe Delites. I was immediately interested in the recipe because it calls for few of my most favorite ingredients such as as sundried tomatoes, olives, basil and oregano. I knew very quickly that this was a recipe that I would love and I was right! The rice cooked with Italian spices was so delicious that I needed to stop myself from eating it. However, the taste of the chicken I really didn’t like. So when, I cooked the recipe for the second time, I seasoned the chicken with a good pinch of salt and pepper and let the seasoning soak in for at least 15 minutes inside the refrigerator. Then, I added 1 tsp of red pepper flakes with the pinch of salt of pepper. And it worked! I now do this every time I cook this meal.
How To Make My One Pot Chicken and Rice With Sundried Tomato Recipe
1. Using a paper towel, pat the chicken thighs to dry them and place the 4 to 6 pieces of chicken thighs in a big bowl (depending on the size of your oven proof skillet that you are going to use for this recipe). In my case, my skillet can only hold 4 pieces of chicken. Next, season the chicken with a good pinch of salt and pepper, cover and let the seasoning set in for at least 15 minutes inside the refrigerator.
2. After marinating the chicken, preheat the oven to 400 degrees F. Then place a deep oven proof skillet over medium high heat and heat a tablespoon of olive oil. Add the chicken into the skillet and cook for about 3 minutes on each side Transfer the chicken to the plate and set aside.
3. Using the same skillet, stir fry the onion and season with a pinch of salt and pepper for 3 minutes or until the onion becomes transparent. Then add the garlic and the chopped sundried tomatoes and continue cooking for an additional 1 minute.
4. Stir the bell pepper into the mixture and add a pinch of salt and pepper, continue to cook for 1 minute. Next add the oregano, basil and red pepper flakes and stir fry for an additional 1 minute just to wake up their flavor. Add the rice into the pan, stirring continuously allowing the rice to soak all the juices from the mixture.
5. Stir the tomatoes, broth, olives and the chicken into mixture. Flip the chicken a couple of times in the sauce and bring the mixture to a boil. Turn off the heat and cover the pan with aluminum foil.
7. Bake in a preheated oven for about 35 to 40 minutes or until both the chicken and rice are cooked through. Remove the cover and turn up the oven temperature to 450 degrees F. and broil for an additional 8 to 10 minutes.
8. Enjoy your one pot chicken and rice meal!
Hope you give my recipe a try! A recipe that is packed with a lots of flavor that you and your whole family will love. Also try my other oven baked chicken recipes, Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko and One Sheet Pan Chicken Recipe with Potatoes.
One Pot Chicken and Rice With Sundried Tomato Recipe
Ingredients
- 4 pcs chicken thighs
- 1 1/2 cup white long grain rice
- 1/2 cup packed oil sun-dried tomato chopped
- 1/2 cup kalamata olives pitted
- 1 whole medium size red onion peeled and sliced
- 4 cloves garlic peeled and minced
- 15 oz whole tomatoes can crushed by hand
- 1 1/2 cup chicken broth
- 1 whole red bell pepper seeded and chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- salt and pepper to taste
Instructions
- Using paper towels, pat the chicken thighs to dry and place the 4 pieces of chicken thighs into a big bowl and season with a good pinch of salt and pepper. Cover and let the seasoning soak in for at least 15 minutes inside the refrigerator
- After marinating the chicken, preheat the oven to 400 degrees F. Then place an oven proof deep skillet over medium high heat and heat a tablespoon of olive oil. Add the chicken into the skillet and cook for about 3 minutes on each side. Transfer the chicken to the plate and set aside.
- Using the same skillet, stir fry the onion and season with a pinch of salt and pepper for 3 minutes or until the onion becomes transparent. Then add the garlic and the chopped sundried tomatoes and continue cooking for an additional 1 minute.
- Stir the bell pepper into the mixture and add a pinch of salt and pepper, continue to cook for another minute. Next, add the oregano, basil and red pepper flakes and stir fry them for an additional 1 minute just to wake up their flavor. Add the rice into the pan, stirring continuously allowing the rice to soak all the juices from the mixture.
- Stir in the tomatoes, broth, olives and the chicken into the mixture. Flip the chicken a couple of times in the sauce and bring the mixture to a boil. Turn off the heat, cover the pan with aluminum foil.
- Bake in a preheated oven for about 35 to 40 minutes or until both the chicken and rice are cooked through. Remove the cover and turn up the oven temperature to 450 degrees F. and broil for an additional 8 to 10 minutes.
