Ingredients
Serves: 4
1 tbsp olive oil
4 chicken thigh cutlets
4 drumsticks
1 red onion, cut into 8 wedges
1 red capsicum/bell pepper, deseeded and chopped
4 whole garlic cloves, smashed with the back of a knife
1/2 cup pitted olives
1/2 cup Sundried tomato strips in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup fresh parsley, finely chopped
1 cup long grain rice
400g can chopped tomatoes
11/2 cups chicken stock (or 11/2 cups water + 1 tablespoon vegetable stock powder)
freshly grated parmesan cheese (to serve)
chopped parsley (to serve)
Preparation
