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One Pot Italian Sundried Tomato Chicken and Rice
This One-Pot Italian chicken and rice meal is ready in 45 minutes. So easy to prepare you won’t believe it when it’s done! And all in one pan! No rice cookers. No extra pans.
Cheers to less washing up and more eating…..and…CARBS!
This is something we do all the time over here…and it would have to be one of the BEST chicken recipes I have on my blog. Crispy on the outside; tender and falling apart on the inside, sundried tomato infused chicken baked to a golden crisp on a bed of Italian spiced Rice.
Kind of like the Crispy Beer Chicken — Mmmmmm….beeeerrrr — but with a tomato flavour so rich with sundered tomato, it’s hard to share. No really. It.was.hard.to.share.
What do you do? You sear them first, until they’re crispy and smelling your whole house down with fried chicken smells. Then you let the oven do all the work. That’s it.
Adding olives into it gives it hands down the best salty flavour. This is insane!
Sprinkle over some parmesan cheese and dinner is served so fast your mouth won’t believe you.
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One-Pot Italian Tomato Chicken and Rice
Ingredients
- 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
- 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
- 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)
- freshly grated parmesan cheese to serve
- chopped parsley to serve
Instructions
- Heat oven to 200c | 400F. Heat the oil in a large, shallow ovenproof cast iron skillet/or pan. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over.
- Add the onion, red capsicum/peppers and garlic and fry for about 3 mins or until lightly golden and onion is transparent.
- Transfer the chicken onto a plate; stir the olives, sundried tomato strips, basil, oregano, parsley and rice into the pan; allow the rice to soak up all the juices.
- Return the chicken pieces back to the pan on top of the rice; add the tomatoes and stock. Bring everything to the boil, rotate the chicken in the sauce before transferring to the oven.
- Cover with foil and allow to bake for about 40 minutes (depending on your oven) until the rice has softened. Remove cover and change oven settings to grill/broil on medium heat; grill/broil for a further 8-10 minutes or until the chicken is crispy and golden.
- Season with a little salt to taste and sprinkle with freshly chopped parsley and grated parmesan cheese (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
ok. I just made this. Ah. Maze. Ing. This is so good and I will be making it again. I made only a couple of changes – tinned mushrooms (because, guilty pleasure) and arborio rice (because it’s all i had, which meant I added a little extra stock). That’s it. This is a really great recipe.
Made this tonight but I added black and spicy olives
red pepper flakes and roasted red peppers.I also added minced garlic since I keep it in the fridge for quick meals. We like a lot
of heat so next time I will add hot peppers.
But relish.
I have a question please, all blogs show pictures of chicken thighs recipes with crispy brown skin, especially those cooked with rice but when i try it the skin turns soggy because of steam, not half as appetizing as in photos. Any tip please?
Did you broil it at the end? That should crisp the skin up. The chicken is resting on top of everything, which should keep it from getting soggy.
Made this for dinner last night, it was amazing…I did use a Tablespoon of the sun-dried oil to fry the chicken…will make it for company next week…thank you for a wonderful recipe….Bonita
Tried this for the first time last night. It was soooo good. I used drumsticks only as I do not like chicken thighs. Had to leave in the oven a little longer since the rice was still a tad chewy. My daughter even loved it :-). This is definitely a keeper recipe and so easy. Loved all of the flavors. I may drain the sundried tomatoes a little more next time around as I thought they made the dish a little too oily. But, otherwise it was fantastic!
I made this meal, it wos excelent. I love it. It become my favorite recipes.
I’m so happy to hear that Tanja!
Karina again you’ve made my belly very very happy. Honestly whenever I’m stuck for ideas you sort me out with your recipes and like ALL the others I have tried this one did not let me down.
Made very little alterations. Subbed long grain for brown rice cos that was all I had aside from basmati and I didn’t think the basmati could take the 40 min oven time, used chicken breast and sprinkled a teeny bit of saffron cos I saw your Spanish one pot after I’d already started this. Haha.
Rice is still in the oven as I’m meal prepping it for my training days but I do not know if I can wait till tomorrow to eat it. Just tasted it now to see if it was ready and I nearly died. So. Fricking. Good. I just had to write the review this second. As its brown rice though it’s still chewy so I added a tad bit more water and have popped it back in for 15 more mins. Regardless it tastes awesome. God bless you xx
Absolutely delicious, At this point i pretty much do my shopping list based on your recipes 🙂
This was fantastic!
I’m glad you liked it!
I made this the other night and it was great! A bit salty (from the olives I guess) and I used black olives instead of kalamata olives. Full of tomatoey flavours.
Thank you for letting me know! Hmmm I wonder why it was salty? I do believe Kalamata olives aren’t as salty as black olives…but I hope you were able to enjoy it?