- 1 tbsp olive oil
- 1 onion, sliced
- 250 g chicken thigh fillets, sliced
- 2 cups basmati rice
- 2 x 400 g cans diced tomatoes
- 2 cups water
- 1 zucchini, diced
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp dried oregano
- Chopped oregano, to serve
In a large saucepan, heat oil on high. Saute onion 2-3 mins until tender. Add chicken and cook, stirring, 2-3 mins until well browned.
Stir rice, tomatoes, water, zucchini and herbs through. Bring to boil. Reduce heat to low. Simmer, covered, 15-20 mins, until rice is tender.
Set pan aside, covered, 5 mins. Fluff with a fork. Stir parsley through. Serve with salad and crusty bread.
TIP It’s important to remove hard woody herbs (such as bay leaves) before serving.