Italian Rice with Chicken

Italian Rice with Chicken

By 26 November 2014

This one-pan dish is simple, but really looks the business when you're trying to impress

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes
  • Yield : 2 serving
Nutrition facts : Calories: 620; Carbohydrate Content: 62g; Fat Content: 22g; Fiber Content: 6g; Protein Content: 49g; Saturated Fat Content: 5g; Sodium Content: 1.5g; Sugar Content: 0g;


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.

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