One Pan Tomato Basil Chicken and Rice

Ingrèdiènts

• 6 chickèn thighs , skin on, bonè in
• 1 tablèspoon olivè oil
• 2 clovès garlic , choppèd
• 1 onion , dicèd
• 1 rèd bèll pèppèr (capsicum) , dèsèèdèd and choppèd
• 1/3 cup sun drièd tomato strips in oil , choppèd (optional: but adds flavour)
• 1 1/3 cup uncookèd long grain ricè , rinsèd (arborio ricè may also bè usèd for a risotto-likè consistèncy)
• 14.5 ouncè (400g) tin crushèd tomatoès, with liquid
• 1 3/4 cups chickèn broth (or chickèn stock)
• 1-2 tèaspoons salt (adjust to your tastè)
• 1/2 tèaspoon pèppèr , (adjust to your tastè)
• 1 tèaspoon drièd basil
• 1/4 cup frèsh basil lèavès , choppèd
• èxtra choppèd frèsh basil (to sèrvè)

Instructions

1. Prèhèat ovèn to 200°c | 400°F. Hèat thè oil in a largè, dèèp ovènproof cast iron skillèt/or pan (ovèr 30 cm or 12-inchès). Add thè chickèn, skin sidè down; sèar for 3-4 mins on mèdium-high hèat. Turn èach thigh and sèar until goldèn all ovèr. Transfèr thè chickèn onto a warm platè.
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