Sun-dried Tomato, Pesto and Chicken Pilaf
Sun-dried Tomato, Pesto and Chicken Pilaf
Slow-cooked chicken pilaf with sun-dried tomatoes and pesto is a refreshing combination of flavours and supremely comforting and satisfying. I cooked this one day when I knew I wouldn’t be home until late, but fancied something different to our usual slow cooker recipes. It’s super easy as the rice cooks in the juices, so we could literally enjoy this the minute we walked through the door. We all loved this chicken pilaf and I’ll be cooking it again soon.
Sun-dried Tomatoes, Pesto and Chicken Pilaf
Serves 4 as a main course
1 large red onion, chopped
1 large red pepper, deseeded and diced
4 chicken breasts
2 x 400g tinned tomatoes
10 sun-dried tomatoes, chopped into smaller pieces
1 tbsp tomato puree
3 tsp pesto
12 pitted, black olives
Juice of half a lemon
1/2 pint chicken stock
200g brown rice / red rice / basmati rice
50g wild rice (optional)
2 balls mozzarella, torn
Salt and black pepper
How to prepare Chicken Pilaf
Add the rice, olives, tinned tomatoes, tomato puree, pesto, lemon juice, onions and pepper into the bottom of the slow cooker. Stir to combine well then place the chicken breasts on top, making sure they are covered with the liquid so they don’t dry out during cooking.
Cover with the lid and cook for approximately 4 hours on a high setting.
If you want a faster version of this, simply take a large casserole pot, add a few drops of oil and lightly fry the onions. Next add the remaining ingredients, except for the chicken and bring to the boil. Layer the chicken breasts on top of the liquid, cover, and simmer on a low to medium heat for approximately one hour, or until the chicken is cooked and the rice is tender.
Serve heaped in 4 bowls and scatter the torn mozzarella on top.
Season with salt and black pepper.
Serve with a fresh salad.
Thanks for taking the time to read this and I hope you enjoy it!
Check out some of my other chicken recipes:
Chicken and Bacon Caesar Salad