Italian Rice With Chicken - cooking recipe

Ingredients

2 tablespoons olive oil
4 boneless chicken thighs, cut into strips
1 red onion, cut into 8 wedges
2 orange peppers, halved, deseeded and sliced thickly
1 garlic clove, crushed
100 g long grain rice
400 g chopped tomatoes
300 ml chicken stock
4 tablespoons pesto sauce

Preparation

Preheat the oven to 425 degrees F.
Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
Remove from the pan and set aside.
Add the onions and peppers and cook for 3 minutes or until lightly golden.
Add the garlic and fry for 1 minute.
Stir in the rice, then add the tomatoes, stock and reserved chicken.
Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
Season to taste and drizzle with the pesto before serving.