red pesto chicken and rice

Red Pesto Chicken and Rice

recipe adapted from Gillian's Kitchen

serves 6-8 

INGREDIENTS:

1 jar Marks & Spencer Red Pesto

2 cups boiling water

1 tsp vegetable bouillon

2 cups mixed brown and red rice

1 red onion, chopped

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/8 cup raisins or dried currents

6-8 chicken bone-in thighs

1 tsp paprika

kosher salt and ground pepper

1/4 cup parsley, chopped

METHOD:

1. Preheat oven to 350F (180 C).

2. Pour red pesto into a large heat proof liquid measuring cup. Boil water in a kettle and pour over pesto. Add vegetable bouillon and mix well. Set aside.

3. Rinse and drain your rice. Spread evenly into a large deep baking dish. Add onions, bell peppers and raisins over top. Season a little with kosher salt.

4. Season chicken and place on top of rice and vegetables. Pour red pesto mixture all over. Sprinkle paprika over chicken.

5. Bake in oven uncovered for about 40-50 minutes or until most of the liquid has been absorbed by the rice.

6. Garnish with parsley (optional) and serve.