Description
A comforting and flavorful one-pot Italian dish featuring tender chicken thighs and drumsticks cooked with aromatic vegetables, olives, sun-dried tomatoes, and seasoned rice baked to perfection. Finished under the grill for a crispy, golden top, it’s an easy-to-make, hearty meal perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 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
Flavorings and Rice
- 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)
To Serve
- Freshly grated parmesan cheese (optional)
- Chopped parsley
Instructions
- Heat the pan and brown the chicken: Heat the oven to 200°C (400°F). In a large, shallow ovenproof cast iron skillet or pan, heat the olive oil over medium-high heat. Add the chicken thigh cutlets and drumsticks, frying for 3-4 minutes on one side until golden. Turn the chicken and fry until golden all over.
- Sauté the vegetables: Add the red onion wedges, chopped red capsicum, and smashed garlic cloves to the pan. Fry for about 3 minutes until the onion becomes transparent and lightly golden, developing a fragrant base for your dish.
- Add aromatics and rice: Remove the chicken pieces onto a plate. Stir in the pitted olives, sundried tomato strips, dried basil, dried oregano, fresh chopped parsley, and long grain rice into the pan. Allow the rice to absorb all the flavorful juices left in the pan.
- Combine chicken with tomatoes and stock: Return the browned chicken pieces on top of the rice. Add the canned chopped tomatoes and chicken stock to the pan. Bring the mixture to a gentle boil on the stovetop, rotating the chicken in the sauce to coat it well before placing the pan in the oven.
- Bake and finish under the grill: Cover the pan with foil and bake in the preheated oven for about 40 minutes, or until the rice is tender and has absorbed the liquids. Remove the foil and switch the oven setting to grill/broil on medium heat. Grill for 8-10 minutes until the chicken skin is crispy and golden brown.
- Season and serve: Remove from the oven; season with salt to taste. Garnish with freshly chopped parsley and optionally sprinkle with freshly grated parmesan cheese before serving.
Notes
- Using a cast iron ovenproof skillet helps achieve a perfect sear and even baking.
- If you prefer, chicken stock cubes can be substituted with vegetable stock powder for a slightly different flavor.
- For extra heat, add a pinch of chili flakes when sautéing the vegetables.
- Ensure the rice is fully covered with liquid before baking to avoid dryness.
- Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.
