Italian Chicken and Tomato Rice

ChefJess 0

"I LOVE this recipe, it is so tasty. I actually came up with it when I was hungry for something with a little acidic kick! I serve it most of the time by itself, however, it is a lovely side dish to something else as well. It uses leftover or pre-cooked frozen chicken."


4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Heat up two pots or saucepans for everything but the rice.
  2. Get another pot and cook your rice according to the directions on the package.
  3. Pour 1 tbsp olive oil into pan, then add all seasonings, (leave a little extra parsley for later) tomato paste/dried tomato, tomato sauce/stewed tomatoes, and diced tomato. Bring to a simmer and leave it for 2-4 minutes. Stir once in a while to keep from burning.
  4. Add rice and stir until the rice is covered in the red sauce. If there doesn't seem to be enough, add a small amount more of the tomato sauce/stewed.
  5. Heat up the other pan and cook your chicken until it is done. Sprinkle in a little extra salt and add to your rice. Mix evenly.
  6. Stir at low heat until it is of a medium thick almost saucy consistency. If there does not seem to be enough liquid, add more tomato sauce/stewed.
  7. Once it is cooked, taste, and season accordingly. Sprinkle on extra parsley and serve.
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