Chicken and Rice Recipe
Sun - Dried Tomato & Chicken Pilaf

The Whole Chicken Breasts are flavored in a rich sun-dried tomato sauce and braised on a base of wild and basmati rice. Serve with Rocket Leaves tossed in a little olive oil and lemon dressing.

A Very Easy Dinner Recipe.

Serves 4

Preparation time : 25 Minutes

Cooking Time : 2 1/2 to 3 Hours

Slow Cooker Size : Standard

1 Tablespoon Olive Oil

4 Boneless Chicken Breasts

1 Large Onion, Roughly Chopped

2 Garlic Cloves, Chopped

400g Can Chopped Tomatoes

50g Sun-Dried Tomatoes in Oil,Drained and Sliced

2 Teaspoons Pesto

600ml Hot Chicken Stock

150g Basmati Rice

50g Wild Rice

Salt & Pepper

Pre Heat your Crock Pot while you prepare your ingredients.

Heat the oil in a frying pan, then fry the chicken breasts on one side only until browned.

Remove from the pan with a slotted spoon and reserve on a plate.

Fry the onion and garlic in the pan for 5 minutes, stirring until lightly browned.

Add the canned tomatoes, sun-dried tomatoes and pesto, season with salt and pepper and bring to the boil.

Pour into the Crock Pot, then stir in the hot stock.

Rinse the basmati rice well in a sieve under cold running water, then stir into the slow cooker pot with the wild rice.

Arrange the chicken breasts on top of the rice, browned side uppermost, pressing them just below the level of the liquid so that they don't dry out during cooking.

Cover with the lid and cook on 'High' for 2 1/2 - 3 Hours until the chicken is thoroughly cooked and the rice is tender.

Spoon on to serving plates and serve with a rocket salad.

The dish will not come to any harm if it is left to cook longer than the time specified, although you will need to top up the pot with a little extra hot chicken stock.

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