Italian rice with chicken

2 servings 30-60 minutes 800 kcal or less budget meals cheap chicken thigh chicken thighs chopped tomato chopped tomatoes long grain rice mains one-pot pepper peppers pesto red onion red onions rice dishes skinless boneless chicken breast fillet skinless boneless chicken breast fillets students thigh

N/A

Source

Ingredients

2 tbsp olive oil

2 skinless boneless chicken breast fillets or 4 boneless thighs, 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 can chopped tomatoes

300ml chicken stock

4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.