red pesto chicken & one pot rice

By foodiva

Ingredients

• 250 g Camargue red rice or a mix of brown and red rice. I never use white rice in this dish as it will go too soft. The red rice and the wild rice takes much longer to cook and will have a better texture.
• 6-8 in chicken thighs bone and skin on
• 1 jar of red pesto sauce
• 500 ml of boiling water
• 1 tsp vegetable bouillon (optional for extra flavour)
• half a red pepper
• half a yellow pepper
• 20 g black olives stoned and chopped - optional
• 20 g raisins - I ran out of raisins so I used dried apricots
• 1 tsp Smoked Spanish Paprika to sprinkle over the chicken thighs
• small bunch of parsley chopped
• salt and pepper to taste

Preparation

Step 1

Instructions

Place your rice into a deep baking dish

Add the chopped pepper, red onion and raisins

Sit the chicken thighs on top of the rice and chopped vegetables

In a jug add the red pesto sauce to the hot water together with the vegetable bouillon (if using) and mix well

Pour the mixture over the chicken and rice

Sprinkle over some sea salt and a freshly ground black pepper

Place in the oven at 180C, uncovered for about 40-50, or until the rice grains have absorbed most of the liquid and are soft enough to eat

When cooked scatter over the chopped parsley and serve.