One-Pot Italian Tomato Chicken and Rice

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Chicken Drumstick, Skin-On
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  Yellow Onion
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  Bell Pepper
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  Garlic(240g)
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  Olives, Black, Canned, Pitted(120g)
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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Basil, Fresh(5g)
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  Oregano, Dried(5g)
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  Parsley, Fresh(60g)
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  White Rice(240g)
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  Canned Diced Tomatoes(397g)
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  Low Sodium Chicken Broth(360g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs and drumsticks, cooking 3–4 minutes per side until golden brown and skin is crispy. Transfer chicken to a plate.
2. 2Add the onion, bell pepper, and fresh garlic to the same skillet, cooking 3 minutes over medium-high heat until the onion becomes translucent and vegetables are lightly golden.
3. 3Stir the black olives, sun-dried tomatoes, fresh basil, dried oregano, fresh parsley, and white rice into the pan. Cook 2 minutes, stirring occasionally, until the rice begins to absorb the pan juices.
4. 4Return the chicken pieces to the skillet, nestling them on top of the rice. Pour the diced tomatoes and chicken broth over everything. Bring to a boil over medium-high heat, then reduce heat to low, cover with foil, and simmer 40 minutes until the rice is tender and chicken internal temperature reaches 165°F.
5. 5Remove foil and increase heat to medium-high. Cook uncovered 8–10 minutes until the rice on the bottom develops a light golden crust and the chicken skin crisps further.
6. 6Season with salt to taste and garnish with fresh parsley and grated Parmesan.
7. 7Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.