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Italian rice with chicken

Italian rice with chicken

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(89 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
This one-pan dish is simple, but really looks the business when you're trying to impress

Nutrition and extra info

Nutrition per serving

  • kcalories620
  • fat22g
  • saturates5g
  • carbs62g
  • sugars0g
  • fibre6g
  • protein49g
  • salt1.5g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 skinless boneless chicken breast fillet or 4 boneless thighs, cut into strips
  • 1 red onion, cut into 8 wedges
  • 2 orange peppers, halved, deseeded and sliced thickly

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 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)

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

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Method

  1. 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.

  2. 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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Comments (98)

jburton's picture

I realise the recipe serves 2 but does anyone think it would serve 3?

joannabanana's picture

Easy and quick to make with basic ingredients I'll definitely make it again. My 1 year old hated it but that's no surprise! My 2.5 year old loved it as did my husband. I think I will experiment with different seasonings next time. I made it without the pesto but it has so much flavour you don't really need it.

whoscookingtonight's picture
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Not bad, needs a bit more kick fom something, but otherwise cheap, and tasty!

tone1975's picture
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I really enjoyed this and willl def be making it again, Yum!

red1ribbon's picture
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Made this tonight and my boyfriend and I really enjoyed it. Made a few additions by adding some mixed herbs, chorizo, and mozzarella. Will definitely be making again!!!

danielleleanne's picture
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This recipe is yummy, I used tomatoes with chilli instead of just chopped tomatoes to add a bit of a kick! I also had the leftovers the following day in a tortilla wrap cold for my lunch, it's even tasty cold!

gypsy101's picture
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I made this dish tonight, although I did it in a pot on the stove. I roasted the peppers first and added a sliced courgette. I also added a couple of teaspoons of Herb de Provence as I don't like pesto so felt the dish lacked seasoning. It was quick and easy to make, and I would definitely make it again.

clairem1308's picture
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The hubby enjoyed this im still not so sure, was ok for a mid week meal though.

rachel_symes's picture
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Oh. Excellent. Far more tasty than the level of effort requires suggests, easy to cook during that first glass of wine, more or less takes care of itself after the initial prep, and doesn't leave a lot of washing up. What's not to like?

A couple of suggestions, though - we've found a stir halfway through the oven time and a little extra garlic are useful additions.

lorraine66's picture

I want to try this but can u use basmati rice instead of long grain rice,my lot prefer that?

zoemcc's picture
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Super easy to make! I added in teaspoon of chilli flakes as suggested by other reviewers for some added bite, some zucchini and topped with lots of Parmesan. Yum!

placebo_effect's picture
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I think the taste of this was very nice but the portions sizes of some of the ingredients are surely too large. One whole pepper per person, considering there is also rice and chicken? And two tablespoons of pesto per portion just makes the taste of pesto overpower everything. I would say use half a pepper and two teaspoons of pesto per portion to improve the dish. I also used a mixture of peppers: green, red and yellow as I didn't have any orange.

pmr747's picture
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Definitely missing something for us. Needed a bit of kick as we thought it was a bit bland & gloopy so added chilli flakes. Won't do this again

feefeescotty's picture
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very easy to cook and not quite enough depth of flavour for us and some rice grains remained hard. Would try again but with more stock and extra garlic and spices.

fergie70's picture

Took no time at all to put together and even my 4 year old ate it without having to be spoon fed! Definitely something I'll be making again.

gallopinggoose's picture
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Still a favourite of the family, am cooking it tonight. I forgot to rate it last time I posted though.......woops!!!

adrianb66's picture
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Loved the taste, but some of the rice wasn't cooked. Either more stock and more time when I do it next, or parboil the rice before mixing. Definitely do again, though.

millie09's picture
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This is one of our favourite recipies cook it most weeks and it is just as tasty each time, quick and easy to cook.

claudmc's picture
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Very simple to make and my boys loved it but I thought it was lacking something - think I'll add some smoked bacon to it next time and I like someones idea of oven roasting the peppers 1st. Think that would make a world of difference.

lambonr's picture

At first I thought this tasted quite bland but it actually started to taste better whilst I was eating it. When I make this next time I will leave it to stand for 10mins before eating to let the flavours develop.

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