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Chicken rice with tomato, basil and mozzarella in a large round casserole with a bowl of green beans and broccoli in the background.

Chicken Rice with Tomato, Basil and Mozzarella

By: Deborah
Easy chicken rice with tomato, basil and mozzarella – a one-pot, family-friendly dinner packed with fresh flavour and ready in under an hour. 
PREP: 15 minutes
COOK: 42 minutes
TOTAL: 57 minutes
Servings: 4 people
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Equipment

Ingredients

  • 3 tbsp olive oil
  • 500 g (1.1 lb) skinless boneless chicken thighs roughly chopped
  • 1 onion (approx. 120g) chopped
  • 1 red pepper deseeded and chopped
  • 1 red chilli deseeded and sliced (optional)
  • 4 cloves garlic sliced
  • a pinch of salt
  • 125 ml (½ cup) white wine
  • 1 bay leaf
  • 2 thyme sprigs
  • 400 g (14.1 oz) tin chopped tomatoes
  • 600 ml (2 ½ cups) chicken stock (made using a stock pot or cube)
  • 50 g (1.8 oz) pitted black olives
  • 350 g (12.3 oz) long grain rice
  • 125 g (4.4 oz) ball mozzarella drained and torn

For the pesto (see Notes):

  • 1 tbsp pine nuts
  • half a clove of garlic
  • 15 g (0.5 oz) parmesan finely grated
  • half a bunch of basil chopped, plus extra leaves to garnish
  • 80 ml (⅓ cup) olive oil
  • salt and freshly ground black pepper
  • a dash lemon juice or cider vinegar

Instructions

  • Put a large saucepan or casserole (one with a lid) over a medium high heat and add a 2 tbsp of the olive oil. Add the chicken and cook for 3 to 5 minutes, stirring occasionally, until browned all over, then transfer to a plate or bowl, and set aside.
  • Add the other tbsp of olive oil to the pan followed by the onion, pepper, chilli (if using) and garlic, with a pinch of salt. Turn the heat down to low medium and cook for 10 minutes, stirring frequently.
  • Put the chicken back in the pan along with the wine and herbs. Bring to a simmer and cook for 3 minutes until reduced by half, then add the chopped tomatoes, stock and olives. Turn the heat to low, cover and simmer for 10 minutes.  Stir in the rice and simmer for a further 10 minutes uncovered.
  • Meanwhile, see Notes for using shop bought basil pesto, or make the pesto by grinding the pine nuts, garlic, parmesan and chopped basil into a paste in a pestle and mortar (or pulse briefly in a small food processor). Stir in the oil, then taste and season with salt, pepper and a dash of lemon juice or cider vinegar.
  • Scatter the mozzarella over the rice, then cover and leave to gently cook for a final 5 minutes. Drizzle over the pesto, garnish with basil leaves and serve.

Notes

  • Time saver – use shop bought pesto, if you like - mix 1 tbsp basil pesto with 1 tbsp extra virgin olive oil to loosen it and make it easier to drizzle.
  • Optional variations:
    • Creamy version - stir through some cream or mascarpone at the end of step 3.
    • Vegetable loaded version - add chunks of courgette, chopped green beans, shredded kale or baby spinach.
    • Chicken and chorizo version - substitute some of the chicken for slices of chorizo.
  • This chicken rice with tomato, basil and mozzarella recipe is easily adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 994kcal | Carbohydrates: 89g | Protein: 45g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 943mg | Potassium: 989mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1560IU | Vitamin C: 68mg | Calcium: 305mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken and rice recipes, chicken rice recipe, chicken tomato mozzarella recipe, easy chicken rice dinner, easy one pot meals, family dinner ideas UK, Italian inspired chicken recipes, one pot chicken and rice, quick weeknight meals
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