Ingredients
4 chicken thighs, skin on, bone in
1 tablespoon olive oil
1 red onion, diced
8 sprigs thyme
1/4 cup flat-leaf parsley leaves, chopped
2 tablespoons basil leaves, chopped
2 cups SunRice White Long Grain Rice, well rinsed
2 cups tomato puree
4 cups Campbell's Real Stock Chicken
steamed vegetables, to serve
Method
Preheat oven to 200°C. Season chicken with salt and pepper. Heat oil in a deep, heavy-based frying pan over high heat. Add chicken and cook, skin side down, for 5 to 6 minutes or until skin is golden. Turn and cook for a further 3 minutes. Transfer to a plate.
Add onion and thyme to frying pan. Cook, stirring occasionally, for 2 to 3 minutes or until soft. Add parsley, basil, rice, tomato puree and stock. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish.
Place chicken, skin side up, on rice mixture and season with salt and pepper. Roast, uncovered, for 35 minutes or until rice is tender and chicken is cooked through. Serve with steamed vegetables.
