One-pot Italian sundried tomato chicken and rice

• 1 red onion
• 1 red capsicum/bell pepper
• 4 garlic cloves
• 40 g fresh parsley
• 1 tbsp olive oil
• 4 chicken thigh cutlets
• 4 chicken drumsticks
• 60 g pitted olives
• 60 g Sundried tomato strips in oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup long grain rice
• 400 g can chopped tomatoes
• 35 cl chicken stock
• Salt

Preheat the oven to 200 °C. Peel the onion and cut it into 8 wedges. Remove the seed of the red pepper and chop it. Peel and smash the garlic with the back of a knife. Rinse and finely chop the parsley.

Heat a multipan and wait until the Thermal-Signal has turned completely solid red. Heat the oil. Add the chicken and fry until golden all over.

Add the onion, red capsicum/pepper and garlic. Fry for about 3 min. or until the onion is transparent.

Transfer the chicken onto a plate. Stir in the olives, sundried tomato strips, basil, parsley and oregano. Add the rice and allow the rice to soak up all the juices. Return the chicken pieces back to the multipan on top of the rice. Add the tomatoes and stock. Bring everything to the boil.

Rotate the chicken in the sauce before transferring your pan into the oven.

Cover with foil and allow to bake for about 40 min., until the rice has softened.

Remove cover and change oven settings to grill/broil on medium heat; grill/broil for a further 8-10 min. or until the chicken is crispy.

Season with a little salt to taste and sprinkle with freshly chopped parsley. For even more taste, grate a little parmesan cheese on top.