Chicken With Tomato Rice Pilaf

• 3 tbsp oil
• 1 None onion, finely chopped
• 200 g long grain rice
• 850 ml tinned chopped tomatoes
• 1 None vegetable stock cube made up with 180ml of boiling water
• 4 None chicken breast fillets, seasoned with salt and pepper
• 3 stalks thyme, leaves removed
• 4 None tomatoes, diced
• 60 g black olives, cut into rings
• 1 None fennel bulb, finely sliced

1. Heat 1 tbsp of oil in a saucepan add the onion and rice and allow to sweat for about 2 minutes. Add the canned tomatoes and vegetable stock, cover and cook on a low for about 25 minutes.
2. Heat 2 tbsp of oil in a large skillet or frying pan and cook the chicken over a medium heat for about 8-10 minutes, turning regularly, until cooked through.
3. 5 minutes before the end of the cooking time for the rice, add the thyme, tomatoes, fennel, and olives and season with salt and pepper.
4. To serve, slice the chicken and arrange on top of the tomato rice, garnish with a scattering of thyme and a sprinkle of black pepper.

oil, onion, long grain rice, tomatoes, vegetable stock, chicken, stalks thyme, tomatoes, black olives, fennel bulb

Taken from recipes-plus.com/api/v2.0/recipes/21481 (may not work)