Baked Mediterranean Chicken And Rice Recipe

Ingredients for Baked Mediterranean Chicken And Rice

• Skinless Chicken Breasts
• 2 tablespoons olive oil
• Red Onion
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• Long Grain Rice
• Dry White Wine
• Tomatoes
• Pitted Black Olives
• ½ cup sun-dried tomatoes, oil-packed, drained and chopped
• Basil Leaves
• Parmesan Cheese

How to Make Baked Mediterranean Chicken And Rice

1. Preheat oven to 350°F (180°C).
2. Season 4 bone-in, skin-on chicken thighs (about 2 lbs) generously with salt and freshly ground black pepper.
3. Heat 2 tablespoons of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. Brown the chicken thighs on all sides, about 5-7 minutes total.
4. Remove chicken from the casserole dish and set aside.
5. Add 1 medium onion, chopped, and 1 red bell pepper, chopped, to the casserole dish. Sauté for 3-5 minutes until softened.
6. Add 2 cloves garlic, minced, and 1 ½ cups long-grain rice to the dish. Stir to combine and cook for 1 minute.
7. Pour in 1 cup dry white wine (such as Sauvignon Blanc) and 1 (28-ounce) can crushed tomatoes (passata).
8. Stir in ½ cup Kalamata olives, pitted and halved, ½ cup sun-dried tomatoes, oil-packed, drained and chopped, and 2 tablespoons fresh basil, chopped.
9. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine and bring to a simmer.
10. Return the chicken to the casserole dish, nestling it into the rice and sauce mixture.
11. Cover the casserole dish tightly with a lid or aluminum foil.
12. Bake for 45 minutes, or until the chicken is cooked through and the rice is tender.
13. Remove from oven and let stand for 5-10 minutes before serving.
14. Garnish with fresh basil leaves, grated Parmesan cheese, and a fresh grind of black pepper.