One Pot Tomato, Basil, Chicken and Rice

4 chicken marylands skin on•1 tablespoon olive oil
•2 cloves garlic , chopped
•1 onion , diced
•1 red capsicum, deseeded and chopped
•1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour)
•1 1/3 cup uncooked arboria rice , rinsed
•400g tin crushed tomatoes, with liquid
•1 3/4 cups chicken stock
•good grind of salt over the chicken
•good grind of pepper over the chicken
•1 teaspoon dried basil
•1/4 cup fresh basil leaves , chopped

1.Preheat a 12” camp oven .Add oil and then the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.

2.Add the garlic; fry until fragrant (about 30 seconds). Add the onion and red capsicum; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken stock. Season with dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavours.

3.Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat, place lid on camp oven and bake for about 30 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully).

4.Add more heat to the top of the camp oven to crisp up the chicken for a further 8-10 minutes.

poddy dodger wrote on Apr 28^th, 2020 at 9:01pm:


You are teasing me Rob.
Couple of months ago we stopped in Beaudesert for Breakfast and the café had  Lambs Fry.  Almost as good as your mate.