Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4-6 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 cup long-grain rice, rinsed (185g)
  • 2 cups chicken broth (475 ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon red pepper flakes (optional) (1g)
  • ½ cup grated Parmesan cheese (optional) (50g)
  • 1 cup fresh basil leaves, roughly chopped (loosely packed) (20g)

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken on both sides until golden brown (about 3-4 minutes per side). Remove chicken from skillet and set aside.
  2. Add chopped onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  3. Stir in the rinsed rice, chicken broth, crushed tomatoes, dried oregano, and red pepper flakes (if using). Bring to a boil.
  4. Reduce heat to low, nestle the seared chicken thighs into the rice mixture. Cover the skillet tightly and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). (Check liquid levels and add a splash of broth if needed).
  5. Remove from heat. Stir in half of the chopped basil and Parmesan cheese (if using). Let stand for 5 minutes before serving. Garnish with remaining basil and Parmesan.