Italian Rice With Chicken

• 2 tablespoons olive oil
• 4 boneless chicken thighs, cut into strips
• 1 red onion, cut into 8 wedges
• 2 orange peppers, halved, deseeded and sliced thickly
• 1 garlic clove, crushed
• 100 g long grain rice
• 400 g chopped tomatoes
• 300 ml chicken stock
• 4 tablespoons pesto sauce

1. Preheat the oven to 425 degrees F.
2. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
3. Remove from the pan and set aside.
4. Add the onions and peppers and cook for 3 minutes or until lightly golden.
5. Add the garlic and fry for 1 minute.
6. Stir in the rice, then add the tomatoes, stock and reserved chicken.
7. Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
8. Season to taste and drizzle with the pesto before serving.

olive oil, chicken thighs, red onion, orange peppers, garlic, long grain rice, tomatoes, chicken, pesto sauce

Taken from www.food.com/recipe/italian-rice-with-chicken-336718 (may not work)