One Pot Italian Chicken and Rice

1 minute, 18 seconds Read

One Pot Italian Chicken and Rice
1 tbsp olive oil painting
4 funk ham cutlets
4 hams
1 red onion, cut into 8 wedges
red capsicum/ bell pepper, deseeded and diced
whole garlic cloves, smashed with the reverse of a cutter
1/2 mug leveled olives
mug Sundried tomato strips in oil painting
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 mug fresh parsley, finely diced
mug long grain rice
400 g can diced tomatoes
mugs funk stock( or11/2 mugs water 1 teaspoon vegetable stock greasepaint)
Lately grated parmesan rubbish( to serve)
Diced parsley( to serve)
Heat roaster to 200c| 400F. toast the oil painting in a large, shallow ovenproof cast iron skillet/ or visage. Add the funk and shindig for 3- 4 mins on medium-high heat.
Turn and fry again until golden each over. Add the onion, red capsicum/ peppers and garlic and shindig for about 3 mins or until smoothly golden and onion is transparent.
Transfer the funk onto a plate; stir the olives, sundried tomato strips, basil, oregano, parsley and rice into the visage; allow the rice to soak up all the authorities.
Return the funk pieces back to the visage on top of the rice; add the tomatoes and stock. Bring everything to the pustule, rotate the funk in the sauce before transferring to the roaster. Cover with antipode and allow to singe for about 40 twinkles( depending on your roaster) until the rice has softened.
Remove cover and change roaster settings to caff
/ melee on medium heat; caff
/ melee for a farther 8- 10 twinkles or until the funk is crisp and golden.
Season with a little swab to taste and sprinkle with lately diced parsley and grated

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