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one pot meal tomato and rice chicken

What’s better then a delicious  ONE POT meal..tomato rice and chicken 


  • 6 chicken thighs , skin on, bone in
  • 1 tablespoon olive oil
  • 2 cloves garlic , chopped
  • 1 onion , diced
  • 1 red bell pepper (capsicum) , deseeded and chopped
  • 1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour)
  • 1 1/3 cup uncooked long grain rice , rinsed (arborio rice may also be used for a risotto-like consistency)
  • 14.5 ounce (400g) tin crushed tomatoes, with liquid
  • 1 3/4 cups chicken broth (or chicken stock)
  • 1-2 teaspoons salt (adjust to your taste)
  • 1/2 teaspoon pepper , (adjust to your taste)
  • 1 teaspoon dried basil
  • 1/4 cup fresh basil leaves , chopped
  • extra chopped fresh basil (to serve)


1  Preheat oven to 200°c | 400°F. Heat the oil in a large, deep ovenproof cast iron skillet/or pan (over 30 cm or 12-inches). Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate

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