Serves
4
Prep Time
15 minutes
Cooking Time
50 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups vegetables (eg: sliced red onion, sliced zucchini, cherry tomatoes)
- ½ cup pitted Sicilian olives
- ¾ cup fresh basil leaves, plus extra, for garnish
- 1 cup SunRice Basmati Rice, rinsed
- 6 small skin on chicken thigh fillets
- 400g jar Leggo's Passata with Garlic - Gourmet Tomato Puree
- 1½ cups boiling chicken or vegetable stock
Method
STEP 1Drizzle oil over the base of a large ovenproof casserole dish. Layer vegetables, olives and basil evenly over the base. Sprinkle SunRice Basmati Rice over the vegetables. Top with chicken and season to taste.
STEP 2
Pour over Leggo's Gourmet Passata. Fill empty passata jar with ¼ cup water. Swirl contents of jar to dislodge remaining contents and pour over rice. Pour over boiling stock.
STEP 3
Tear a sheet of baking paper large enough to cover the dish. Scrunch it into a ball, then flatten and place over ingredients. Cover dish with lid and cook in a preheated oven at 200°C for 40 minutes, or until rice is tender and chicken is cooked through.
STEP 4
Remove lid and baking paper. Switch the oven to grill mode on medium heat and grill for 8–10 minutes, or until chicken skin is golden and crispy. Serve garnished with extra basil.
Tips
The use of a parchment lid manages surface moisture and promotes even cooking. The normal lid covering of the dish is to maintain temperature and humidity.