Mediterranean Style Chicken and Rice

Ingredients

4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 red onion, chopped 1/2 cup diced chorizo 1 red bell pepper, seeded and thinly sliced 2 garlic cloves, crushed 1 1/4 cups long-grain rice 2 cups plus 2 tablepsoons tomato puree 1 1/2 cups chicken broth or Homemade chicken stock 1 teaspoon balsamic vinegar 8 to 10 sun-dried tomatoes in oil, roughly chopped 1 1/4 cups green olives, pitted and halved 1 handful of basil leaves, chopped salt and ground black pepper

Directions

1. Heat the oven to 350°F. 2. Cut 2 or 3 deep slits in the chicken pieces and season lightly with salt and pepper. Heat the oil in a Dutch oven, add the chicken and fry over high heat a couple of minutes on each side until brown. Remove the chicken from the Dutch oven and set aside. 3. Add the onion, chorizo, red pepper and garlic to the pot and fry over medium heat 5 minutes, or until the onion is soft. Stir in the rice and, when it is coated in the oil, add the remaining ingredients. Season lightly with salt and pepper and bring to a simmer. 4. Return the chicken and any juices to the dish, pushing each piece into the sauce so they are partly covered. Cover the dish with a lid and bake 35 minutes, or until the chicken is cooked through and the sauce is rich, juicy. Serve hot. Thanks to Betty Walker for the recipe.