Mediterranean baked chicken with black olive rice

Recipes / Meat

This delicious Mediterranean baked chicken with black olive rice recipe is proudly brought to you by wowfood.guru and Sunrice.

Recipe «Mediterranean baked chicken with black olive rice» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbs olive oil, 4 chicken thigh cutlets, 4 chicken drumsticks, 1 brown onion, cut into wedges, 2 garlic cloves, thinly sliced , 2 anchovy fillets, finely chopped, 200g button mushrooms, thickly sliced, 1 red capsicum, seeded, coarsely chopped , 4 slices Primo Gourmet Selection Pancetta, coarsely chopped, 1/2 cup dry red wine, 400g can diced tomatoes, 1 cup Massel chicken style liquid stock, 1 tbs baby salted capers, rinsed, 4 sprigs fresh oregano, 1 1/2 cups SunRice medium grain rice, 1 cup pitted kalamata olives.

Ingredients:

  • 1 tbs olive oil 
  • 4 chicken thigh cutlets 
  • 4 chicken drumsticks 
  • 1 brown onion, cut into wedges 
  • 2 garlic cloves, thinly sliced 
  • 2 anchovy fillets, finely chopped 
  • 200g button mushrooms, thickly sliced 
  • 1 red capsicum, seeded, coarsely chopped 
  • 4 slices Primo Gourmet Selection Pancetta, coarsely chopped 
  • 1/2 cup dry red wine 
  • 400g can diced tomatoes 
  • 1 cup Massel chicken style liquid stock 
  • 1 tbs baby salted capers, rinsed 
  • 4 sprigs fresh oregano 
  • 1 1/2 cups SunRice medium grain rice 
  • 1 cup pitted kalamata olives 
  • 1 cup flat-leaf parsley leaves, chopped 
  • 1/4 cup toasted pine nuts 
  • 1 lemon, zested 
  • Extra virgin olive oil, to serve 

Instructions

  1. Heat the oil in a large casserole pan over high heat. Add half the chicken, cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
  2. Add the onion and garlic to the pan, cook, stirring, for 5 minutes or until onion softens. Add the anchovy; cook, stirring, for 1 minute or until anchovy dissolves.
  3. Add the mushrooms, capsicum and pancetta; cook, stirring for 5 minutes or until tender. Add the wine and bring to the boil. Return the chicken with the tomato, stock, capers and oregano. Bring to the boil. Reduce heat to low. Cook, covered, turning occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly. Taste and season with salt and pepper.
  4. Meanwhile, cook the SunRice medium grain rice following packet directions. Set aside to cool slightly. Add the olives, parsley, pine nuts and lemon zest; toss to combine.
  5. Divide the rice among serving bowls, drizzle with olive oil, top with chicken and serve immediately.