Skillet Tomato Basil Chicken and Rice

• 6 chicken thighs , skin on, bone in, (or chicken breasts. )*

• 1 tablespoon olive oil

• 2 cloves garlic , chopped

• 1 onion , diced

• 1 red bell pepper chopped

• 1/3 cup sun dried tomato strips in oil , chopped (optional: but adds flavour)

• 1 1/3 cup uncooked long grain rice , rinsed (arborio rice may also be used for a risotto-like consistency)

• 14.5 ounce (400g) tin crushed tomatoes, with liquid.( I also used almost a full jar of Tomato Basil pasta sauce )*

• 1 3/4 cups chicken broth (or chicken stock)

• 1-2 teaspoons salt (adjust to your taste)

• 1/2 teaspoon pepper , (adjust to your taste)

• 1 teaspoon dried basil

• 1/4 cup fresh basil leaves , chopped

• extra chopped fresh basil (to serve)

1. Place chicken thighs,or breasts skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat; cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of water to the rice ONLY if needed (if rice hasn't cooked fully)

2. Remove cover; and bake another 8-10 minutes or until the chicken is crispy and golden, and liquid is absorbed into rice.

3.Season with extra salt to taste; sprinkle with freshly chopped basil to serve.