Ingredients:

• ü   5 chicken thighs, skin on, bone in

• ü   1 tablespoon olive oil

• ü   2 cloves garlic, chopped

• ü   1 onion, diced

• ü   1 red bell pepper (capsicum), deseeded and chopped

• ü   1/3 cup sun dried tomato strips in oil, chopped

• ü   2 cup uncooked basmati rice, rinsed

• ü   400g can crushed tomatoes

• ü   1 1/2 cups chicken stock

• ü   2 teaspoons salt

• ü   2 teaspoon pepper

• ü   3 teaspoons of chopped basil

• ü    1/2 cup fresh basil leaves, chopped

• ü   Extra chopped fresh basil (to serve)

• ü   Zest of half lemon

• ü   Juice of freshly squeezed 1/2 lemon

• ü   Handful of fresh Cuban oregano

• ü   Handful of fresh thyme

Instructions:

• ü  Heat the oil in a large, deep skillet/or pan (over 30 cm or 12-inches).

• ü  Add the seasoned chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate, cover them with aluminum foil.

• ü  Turn the heat and pour 1/2 of white wine. Let alcohol evaporate and make sure you scrap leftover of the pan.

• ü  Add the garlic, rosemary, and thyme; fry until fragrant (about 30 seconds).

• ü  Add crushed tomatoes and fry for about 3 minutes, add sun dried tomatoes, rice.

• ü  Season with salt, pepper and dried basil. Add chicken stock. Bring to a simmer and allow the rice to soak up all the tomato flavors.

• ü  Place chicken thighs, skin side up, over rice. Bring to the boil; rotate the chicken in the tomato sauce to coat chicken and or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir through an extra 1/4 cup of stock to the rice ONLY if needed (if rice hasn't cooked fully).

• ü  Remove cover; change oven settings to broil / grill on medium heat for a further 8-10 minutes or until the chicken is crispy and golden.

Season with extra salt to taste; sprinkle with freshly chopped basil and lemon zest to serve.