This dish is so simple and only requires a couple of ingredients, all cooked in the one pot which make it great for a quick dinner when you have had a long day. Steaming the chicken on top of the rice makes it really moist and adds extra flavour to the rice.
4 large chicken thighs, skin on
1 onion, finely diced
2 cups rice, rinsed (see tip)
3 tablespoons basil pesto
1 punnet cherry tomatoes, cut in half
- Heat a fry-pan over medium high heat with a drizzle of oil and brown the chicken on both sides. Remove and set aside.
- Add onion to the pan with a little extra oil and cook until softened but not browned. Add rice and cook for 1-2 minutes to coat in the oil. Add 3 cups of water and pesto, stir well and bring the pan to the boil. Return chicken to the pan, nestle it into the rice, scatter with tomatoes and cover with a lid.
- Reduce heat to low and cook without removing the lid for 15 minutes. Turn off heat and let sit for a further 5 minutes.
- Divide rice and chicken between plates and season with black pepper.
- Rinsing the rice removes the starch and ensures fluffy rice
- Use stock instead of plain water for extra flavour
- Use any leftover pesto on toast with scrambled eggs for breakfast
- Thick white fish or salmon work really well in place of chicken
- Tomato pesto can be used in place of basil
- Garnish with crumbled feta for a tangy extra bit of flavour