Tomato chicken fillet Recipe

Without a shadow of a doubt, I love looking for new ways to enjoy chicken. I mean, who doesn’t love poultry?

I’ll continue and assume that if you’re on this page, you do too. I’m reminded of a comfort food I once served at a Greek restaurant that I always wanted to try, but for some reason never did.

The dish is known as Kotopoulo pilafi (Chicken Pilaf) or Chicken Tomato Pilaf.

With any rice, it’s a great way to get comfort food, so just by the name you know you’re on the right track.

It’s an easy dish to make but packed with great flavour. The rice is cooked in a pan, so it has a chance to soak up all the great juices – so you know you’re getting a delicious burst of flavour every time.

One of the things I like about this dish (besides the flavour of the rice) is the lemon. It introduces a nice grape flavor that pairs well with the tomato rice mixture.

When cooking with this dish, make sure you don’t skip the step of cooking the rice first. We do this so that it separates and doesn’t stick together. Plus, they don’t release too much starch from the dish.

So go ahead, give this delicious tomato rice chicken combination a go. Finally, using chicken breasts and other chicken cuts is a thigh-slapping no-no!

What you need

. 4 chicken thighs (skin on) 2 tbsp vinaigrette oil 1 medium onion (finely chopped) 2 cloves garlic 1 tablespoon butter 1 cup long grain rice 1 3/4 cup plus 1 tablespoon chicken fillets 1 can/15 oz artichoke hearts (dehydrated) 2 tablespoons tomato paste 2 tablespoons lemon juice (1 lemon juice) salt to taste pepper to taste<<

How to make it

Rinse the chicken breasts, clean with a paper towel and wipe both sides with salt and pepper. Add the grapeseed oil to the medium high rack of a Dutch oven and cook the chicken until the skin turns a little brown and slightly crisp, about 6 minutes on each side. Remove and set aside. In a medium pot over medium heat, use the oil left in the bottom of the pan to saute the onion and garlic until fragrant, about 5 minutes. Add the butter and rice and cook until the rice is translucent, about 2-3 minutes. Drizzle the rice over the rice basically before cooking. Add the chicken (skin side up), chicken fillets, artichoke hearts, tomato paste and ½ of the lemon juice. Season to taste with salt and pepper. Turn heat up to high until it forms a slight simmer. Turn heat down to medium-low (simmering), cover with lid and cook for 15-20 minutes or until rice and chicken are cooked through. Before serving, squeeze a little lemon juice into a cup and serve!