-
4 chicken breast
-
2 tbsps olive oil
-
75 g chorizo, diced
-
1 onion, chopped
-
1 red pepper, sliced
-
2 cloves garlic, crushed
-
2 courgettes, thickly sliced
-
250 g basmati rice
-
Handful pitted olives
-
8 sun-dried tomatoes, chopped
-
Handful basil leaves
-
375 ml white wine or chicken stock
-
500 ml passata
-
extra virgin olive oil
-
basil leaves
-
balsamic vinegar
Mediterranean Baked Chicken and Rice
I’ve been cooking versions of this recipe for many years now, and it never fails to please. It’s great for all the family, and ideal if you need a gluten-free or dairy-free meal.
It's great for throwing in the oven and serving with some green salad.
For vegetarians, switch the chicken for some thick slices of halloumi cheese, it's so delicious and holds it's shape well when cooked.
Heat the oven to 160℃ fan/gas 4.
Put the chicken on a board and cut 3-4 slices into the flesh without cutting all the way through. This will allow the chicken to cook quicker and absorb any flavours when cooking. Season with salt and pepper.
Heat the olive oil in a large oven-proof pan that has a lid. When hot, add the chicken and sear for 2-3 minutes each side until lightly golden. Remove from the pan and set aside.
Add the chorizo, onion, red pepper and garlic to the pan and saute over a medium - high heat for a few minutes until the onion is soft and the chorizo has released its rich red oil.
Add the courgette and continue to cook until it has started to soften.
Stir in the rice, and when it's coated in the oil, add the olives, sun-dried tomatoes, basil, white wine, passata and season with salt and pepper.
Return the chicken and any resting juices to the pan, pushing each piece into the sauce until it's partially covered with the sauce. Cover with the lid and bake for 30 minutes.
Serve drizzled with extra virgin olive oil, basil leaves and a splash of balsamic vinegar.
Mediterranean Baked Chicken and Rice
I’ve been cooking versions of this recipe for many years now, and it never fails to please. It’s great for all the family, and ideal if you need a gluten-free or dairy-free meal.
It's great for throwing in the oven and serving with some green salad.
For vegetarians, switch the chicken for some thick slices of halloumi cheese, it's so delicious and holds it's shape well when cooked.
-
4 chicken breast
-
2 tbsps olive oil
-
75 g chorizo, diced
-
1 onion, chopped
-
1 red pepper, sliced
-
2 cloves garlic, crushed
-
2 courgettes, thickly sliced
-
250 g basmati rice
-
Handful pitted olives
-
8 sun-dried tomatoes, chopped
-
Handful basil leaves
-
375 ml white wine or chicken stock
-
500 ml passata
-
extra virgin olive oil
-
basil leaves
-
balsamic vinegar
Heat the oven to 160℃ fan/gas 4.
Put the chicken on a board and cut 3-4 slices into the flesh without cutting all the way through. This will allow the chicken to cook quicker and absorb any flavours when cooking. Season with salt and pepper.
Heat the olive oil in a large oven-proof pan that has a lid. When hot, add the chicken and sear for 2-3 minutes each side until lightly golden. Remove from the pan and set aside.
Add the chorizo, onion, red pepper and garlic to the pan and saute over a medium - high heat for a few minutes until the onion is soft and the chorizo has released its rich red oil.
Add the courgette and continue to cook until it has started to soften.
Stir in the rice, and when it's coated in the oil, add the olives, sun-dried tomatoes, basil, white wine, passata and season with salt and pepper.
Return the chicken and any resting juices to the pan, pushing each piece into the sauce until it's partially covered with the sauce. Cover with the lid and bake for 30 minutes.
Serve drizzled with extra virgin olive oil, basil leaves and a splash of balsamic vinegar.