Sun Dried Tomato and Chicken Pilaf
1 Tbsp olive oil
4 boneless, skinless chicken breasts
1 large onion, roughly chopped
2 garlic cloves, chopped (optional)
400g can chopped tomatoes
50g sun dried tomatoes in oil, drained and sliced
2 tsp pesto
600ml hot chicken stock
150g basmati rice
50g wild rice
salt and pepper
1. Heat oil in a fry pan then fry the chicken breasts on one side only until browned. Remove from the pan with a slotted spoon and reserve on plate.
2. Fry the onion and garlic, if using, in the pan for 5 minutes stirring until lightly browned. Add the canned tomatoes, sun dried tomatoes and pesto, season with salt and pepper and bring to boil.
3. Pour into the slow cooker pot then stir in the stock. Rinse the basmati rice well in a sieve under cold water then stir into slow cooker pot with the wild rice. Arrange the chicken breasts on top of rice, brown side up, pressing them just below the level of the liquid. Cover and cook on high for 2 1/2 – 3 hours.