1 tablespoon olive oil
4 boneless, skinless chicken breasts
1 large onion, roughly chopped
2 garlic cloves, chopped (optional)
400 g (13 oz) can chopped tomatoes
50 g (2 oz) sun-dried tomatoes in oil, drained and sliced
2 teaspoons pesto
600 ml (1 pint) hot chicken stock
150 g (5 oz) easy-cook brown long-grain rice
50 g (2 oz) wild rice
salt and pepper
rocket salad
olive oil and lemon dressing


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan and fry the chicken breasts on one side only until browned.
2.Remove from the pan with a slotted spoon and reserve on a plate. Fry the onion and garlic, if using, in the pan, stirring, for 5 minutes or until lightly browned.
3.Add the tomatoes, sun-dried tomatoes and pesto, season with salt and pepper and bring to the boil. Pour into the slow cooker pot, then stir in the stock.
4.Rinse the brown rice well in a sieve under cold running water, then stir into the slow cooker pot with the wild rice.
5. Arrange the chicken breasts on top of the rice, browned side up, pressing them just below the level of the liquid 50 that they don't dry out during cooking.
6.Cover with the lid and cook on high for 3-4 hours or until the chicken is cooked and the rice is tender.
7.Spoon on to serving plates and serve with a rocket salad tossed in an olive oil and lemon dressing
8.FOR RED PEPPER, LEMON & CHICKEN PILAF, fry 4 boneless, skinless chicken breasts as above and transfer to a plate.
9. In the pan, Fry 1 large, roughly chopped onion and 1 cored, deseeded and diced red pepper until the onion is just turning golden.
10. Add a 400 g (13 oz) can chopped tomatoes, 2 tablespoons finely chopped lemon thyme leaves and the grated rind and juice of 1 lemon.
11.Bring to the boil and add to the slow cooker with the hot chicken stock and rice as above with the chicken. Continue as above.

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