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Tomato & chicken rice

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 8 (about 800g) chicken thigh fillets, excess fat trimmed, halved
  • 2 x 410g cans Ardmona Rich & Thick chopped tomatoes with roasted capsicum
  • 625ml (2 1/2 cups) water
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) water, extra
  • 150g (1 cup) frozen peas


  • 1
    Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat. Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.
  • 2
    Add the tomato, water and rice to the pan and stir until well combined. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low.
  • 3
    Return the chicken to the pan and cook, without stirring, for 15 minutes.
  • 4
    Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among serving plates to serve.

Source: taste.com.au


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