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Italian rice with chicken

Italian rice with chicken

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(92 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

  • kcal620
  • 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…

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, questions and tips

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Comments (101)

nandavies's picture

Lovely recipe. Easy but took me a long time to do all the prep.

jo_ce2001's picture
5

Loved this! I used red and yellow peppers as that was what I had, and omitted the pesto as I didn't have any and didn't want to buy some just for this recipe. Added a little dried oregano for a it more flavour, but following the directions it turned out perfectly. I do suggest that the oven method works as long as you bring to the boil before you put in. Went down very well in my household and this will be a regular dish!

juniperchick's picture
0

I doubled the recipe as I was cooking for 4 (well, actually 2 + 1 big eater) and continued cooking on the hob. I was dubious about using 2 cans of chopped tomatoes and I should have stuck with my instincts. It came out like porridge. Grated parmesan over it to "thicken" the sludge. The jambalaya recipe on the other hand works a treat. Think I'll be using that instead of this.

ScroopEgerton's picture

I fried the chicken with a dash of soy sauce, and added a few splashes of Worcester sauce sauce to give it a more smoky edge. Yum, and double yum.

SamoodleDoodle's picture
4

This is an excellent dish! I absolutely loved it. I made it for one so I cut all of the ingredients in half (naturally) and it still worked wonderfully and was delicious. The only thing was that it took a little longer for the rice to cook since I'd used brown long grain instead of white, but still worth the wait! Will definitely add to the list of dishes to make again.

kirstym1987's picture
5

Absolutely loved this dish! Very quick and easy and delicious! Will definitely be making it again!

poshgirl04's picture
5

Tried this for the first time last night. My favourite weekday recipe so far and so easy. Loved by adults and kids. This will become a regular for us. :0)

f1chick's picture
5

This was absolutely gorgeous, we both went back for seconds, although when I make it again I might just leave it on the hob to cook rather than putting it in the oven.

bbctrish's picture
5

I love this recipe which is quick, easy and tasty. Just the thing for dinner after a busy day in work. Once the ingredients are in the pan and brought to the boil, I simmer in the covered pan on the hob for 20 minutes rather than bake in the oven. The rice is more tender and it saves transferring to an ovenproof dish if you don't have an ovenproof pan. A definite favourite in our house!

eleanormayo's picture
4

This was fab, so easy & so tasty. All the timings are correct too!

squeak191's picture
5

Easy to make, excellent mid-week meal. I took the advice of other reviewers and added chilli flakes, which I thought really helped, also I added broccoli as I had it to use up and roasted my peppers in the oven beforehand. I can see that using smoked bacon instead of chicken, or using smoked paprika for flavouring would make this dish lovely as well.

katselin2002's picture
5

Thought I had all the ingredients to make this tonight...turns out I had frozen the chicken so used sausages instead :) absolutely gorgeous - also added a touch of chilli and smoked paprika. Very versatile :0)

nandavies's picture

I just love people who change the ingredients, especially the main ingredient! I do it myself. I'm cooking this tonight with chicken and as many of the other ingredients as I have at home. :)

ticklesmummyoftwo's picture
5

Delish!!!

I just made this tonight for our dinner & we are definatly impressed.
I made it using left over roast chicken, so followed the recipe apart from I added cooked chicken. TBH I was a little dubeous about adding the pesto ( I added red) but after tasting it it imediatly gave the dish the 'Italian' taste!!

Will definatly make this dinner again - If your a fan of this also check out the Chicken & Chorizo Jambalaya
http://www.bbcgoodfood.com/recipes/1167651/chicken-and-chorizo-jambalaya

richardhopps's picture

This and the Jambalaya are my favourite two recipes on good food! Top tip!

kerryshelley's picture
4

A real family favorite, one pot quick and easy to prepare for a mid-week supper, I add more garlic than stated and sometimes some bacon lardons as a variation - even my fussy 2 year old eats it!

lockheart's picture
5

great quick one pot dinner, and flexible so can add what you've got or to suit tastes... we left out pesto, but my 3 kids all ate this which is a winning dish in this house. will certainly cook again.

mrsboreham's picture

This is a really daft question but does the rice go in dry and the chicken stock cook it or do you boil the rice before mixing it in? Can't wait to try this! x

kateware's picture
5

This is a very tasty dish. Make sure you stir it regularly to stop the rice from catching.

peteryyz's picture

Why can nobody but nobody on this annoying comments section spell the word 'DEFINITELY'..that's 'DEFINITELY' ..It's not Definantly or Defantly or Defanantly!!!..do you understand???..once more: 'DEFINITELY'...thank you..

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Questions (2)

Ted Andrassy's picture

Hi there! This recipe looks delicious, its something that my mum would make. However I am very new to cooking, do I boil the rice first or just add it dry? I would really appreciate an answer asap as I plan to try it tonight! Cheers

goodfoodteam's picture

Hi Ted, thanks for getting in touch. In this recipe, you add the rice raw and it cooks in the sauce. Good luck! Hope it goes well.

Tips (1)

heidibailey86's picture
5

made this for lunch, i added some authentic italian spice, i also cooked the chicken separate and i cooked it more like a paella in a pan rather than in the oven as i have never had good experiences cooking rice in the oven, omg this was awesome, loads left over for tonights dinner!!!

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