Tuesday, 15 July 2014

Baked Chicken with Tomatoes & Brown Rice

This is adapted from an HFW recipe which I saw on the Guardian website and by all accounts is his version of a one pot (well two really, if you’re being picky) chicken cacciatore.

I used brown rice which meant that the total cooking time was at the longer end of the scale but use what you fancy and to ensure a quicker cooking time basmati is a good option or you could try a short grain rice such as arborio.

We really enjoyed this and it is especially good with a nice big, lightly dressed, green salad on the side. 

Baked Chicken with Tomatoes & Brown Rice
Serves 4

1 tbsp olive oil
4-6 bone-in, skin-on chicken portions - I used drumsticks & thighs, seasoned with salt & pepper
1 med-large onion, chopped
2 garlic cloves, peeled and chopped
1 red chilli, finely chopped (optional)
scant tsp dried oregano
100g brown (or white) rice
125ml dry white wine
2 tsp tomato purée
400g chopped tinned tomatoes, crushed
350ml chicken stock
100g green (or black) olives

Heat the oven to 180C.

Put a large frying or sauté pan on a fairly high heat and add the oil. Brown the chicken pieces well in two batches. Transfer to an ovenproof dish, skin side up, and roast in the oven for 20 minutes.

Meanwhile, turn the heat down to low under the frying pan, pouring off any excess fat if necessary so you have around a tablespoon left.

Add the onions and cook gently for 10 minutes until soft and translucent. Add the garlic, chili and oregano and cook for a few minutes more.

Stir in the rice for a minute or two then turn the heat up and add the wine. Simmer for a couple of minutes, stirring, until the liquid has evaporated.

Stir in the tomato purée, then add the tinned tomatoes and stock, and bring back to a boil.

Season carefully to taste.

Tip the tomatoey rice into the chicken dish, scraping off any grains of rice that may be on top of the chicken (they won’t cook up there).

Scatter in the olives, and roast for 30-60 minutes longer (as I mentioned this will be type-of-rice dependent).

When the rice is tender remove from the oven and leave to sit for 10 minutes before serving.

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