Tomato-Basil Chicken and Rice

Ingredients

Rice mix

• 2 tbsp light olive oil or vegetable oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup tomato paste
• 2 medium tomatoes, cored and diced (or ~14oz canned chopped tomatoes)
• 2 cups basmati or jasmine rice
• 3/4 tsp kosher salt, plus more for seasoning chicken
• 1/4 tsp cracked black pepper
• 3 cups basmati or jasmine rice
• 1/2 cup pine nuts (raw or toasted, optional)
• 1/3 cup lightly packed fresh basil leaves, plus more for garnish

All the rest

• 6-10 pieces chicken, preferably bone-in (roughly 2-2.5 lbs)
• 12 frozen shell-on shrimp (optional)
• olive oil for chicken rubdown
• 4 cups (~32 fl oz) chicken stock

Directions

1. Pre-heat the oven to 400°F with the rack in the middle

2. Rub chicken pieces down with oil, separating the skin from the meat but leave the skin intact. Season them with salt and pepper, rubbing under the skin and on top of the pieces

3. Put the chopped raw tomatoes, rice, pine nuts, 3/4 tsp kosher salt, and 1/4 tsp cracked pepper into the baking dish and stir together gently

4. Heat 2 tbsp oil in a large skilled over medium-high heat until shimmering. Saute the onions until soft and translucent, about 5 minutes

5. Add the garlic and tomato paste and saute for another minute, then add the onion/garlic/tomato mixture from the pan to the baking dish. Add most of the chopped basil, reserving some for garnish

6. Stir up the rice mixture until well combined, then spread it out and press it flat

7. If using shrimp, press them into the rice evenly across the top

8. Place the chicken pieces skin-up on top of the shrimp/rice mixture, then gently pour in the broth

9. Cover the dish pan tightly with aluminum foil and roast for 40 minutes, then remove the foil

10. Continue roasting for an additional 30-40 minutes until the chicken is cooked through

11. Garnish with remaining chopped fresh basil

Notes

• The pine nuts are optional
• The rice can be be substituted for 2 cups of brown rice if desired
• This whole recipe is meant for fresh basil, dried probably won't work right

References

1. Tomato-Basil Chicken and Rice