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Red Pesto Chicken & rice one pot cooked
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Red Pesto Chicken and Rice One Pot
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Another quick but super tasty mid-week meal.
Course: Dinner
Cuisine: Western
Servings: 6
Author: Gillian Thompson
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
Instructions
  1. Place your rice into a deep baking dish
  2. Add the chopped pepper, red onion and raisins
  3. Sit the chicken thighs on top of the rice and chopped vegetables
  4. In a jug add the red pesto sauce to the hot water together with the vegetable bouillon (if using) and mix well
  5. Pour the mixture over the chicken and rice
  6. Sprinkle over some sea salt and a freshly ground black pepper
  7. 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
  8. When cooked scatter over the chopped parsley and serve.
Recipe Notes

There are no set rules to this recipe, as long as you get the ration of rice to water correct the rest is all optional. I don't always add olives, but I happened to have some that need using in the fridge. I usually add raisins but I had run out so I replaced with dried apricot. I expect adding chopped chorizo would work a treat too... next time!