Tomato Basil Baked Chicken and Rice

INGREDIENTS

Chicken

• 6 bone in skin on Chicken Thighs (see notes)
• 2 tsp Paprika
• 1 tsp EACH: Dried Parsley, Garlic Powder
• 3/4 tsp Salt
• 1/2 tsp EACH: Onion Powder, Dried Basil
• 1/4 tsp Black Pepper

Tomato Basil Rice

• 1 1/2 cups (~300g) Uncooked Long Grain Rice
• 1 1/2 cups / 375ml Hot Chicken Stock
• 1 1/2 cups / 375ml Hot Water
• 1 cup / 125g Sun Dried Tomatoes, finely diced (patted dry to remove oil)
• 1/4 cup / 65g Tomato Puree (Tomato Paste in US)
• 1 small bunch of Fresh Basil, finely diced
• 1 medium White Onion, finely diced
• 1 1/2 tsp Dried Basil
• 1/2 tsp Salt (can adjust to preference)
• Oil Spray, as needed

To Serve

• Rocket/Arugula or Watercress
• Shaved Parmesan
• Balsamic Glaze

DIRECTIONS

1. In a small pot combine 2 tsp paprika, 1 tsp garlic powder & dried parsley, 3/4 tsp salt, 1/2 tsp onion powder & dried basil and 1/4 tsp black pepper. Coat the chicken skin-side-up with around 2/3 of the spice mix, lightly rub, then flip over the chicken and rub in the rest of the seasoning. Place to one side.
2. Add the diced onion to a baking dish and spray with oil. Pop in the oven at 180C/350F for 10mins, or until it just begins to soften/pick up colour.
3. When the onion is cooked, pour chicken stock & water into the baking dish. Add tomato puree, sun dried tomatoes, dried basil and salt. Use a whisk to blend the tomato puree, then add rice and give it all a final stir.
4. Place chicken in the dish skin-side-up and coat in a little oil spray. Don't worry if the liquid covers some of the skin, it'll soon reduce in the oven. Pop the whole thing in the oven at 180C/350F for 50mins, or until the chicken skin is crispy and beginning to char, with the liquid reduced right down and the rice around the edges cooked. Let it rest for 5mins.
5. Remove the chicken then sprinkle fresh basil over the rice. Use a fork to combine the basil and fluff up the rice. Serve chicken thighs with rice and a side salad of leafy green, shaved parmesan and balsamic glaze!