Baked Chicken Rice with Tomato Sauce

Name: Baked Chicken Rice with Tomato Sauce
Total time: 30 min
Ingredients: 300g, sliced thin chicken breast; 1 medium, half diced, half sliced onion; 1, sliced into strips green bell pepper; 2 ripe, peeled and diced tomatoes; 3 cloves, minced garlic; 3 tablespoons tomato paste; 2 tablespoons butter; 1 teaspoon Italian mixed herbs; 1 teaspoon sugar; to taste salt; ½ teaspoon black pepper; 1 tablespoon cooking wine; 2 tablespoons vegetable oil

Tender chicken breast strips tossed in a rich, herb-kissed tomato sauce, served over steamed rice. This comforting one-dish meal combines savory chicken with vibrant vegetables in a silky sauce that coats each grain of rice perfectly.

30 min

Medium

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Story

A quick weeknight dinner that brings together tender chicken, fresh vegetables, and a deeply flavorful tomato sauce. The sauce simmers low and slow until it develops a rich, glossy texture that clings beautifully to the rice.

Ingredients

chicken breast 300g, sliced thin

onion 1 medium, half diced, half sliced

green bell pepper 1, sliced into strips

tomatoes 2 ripe, peeled and diced

garlic 3 cloves, minced

tomato paste 3 tablespoons

butter 2 tablespoons

Italian mixed herbs 1 teaspoon

sugar 1 teaspoon

salt to taste

black pepper ½ teaspoon

cooking wine 1 tablespoon

vegetable oil 2 tablespoons

Instructions

Marinate the chicken

Slice the chicken breast into thin strips. Toss with a pinch of salt and the cooking wine. Let it rest for about 10 minutes while you prep the vegetables.

Build the tomato sauce

Melt butter in a pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the diced onion and cook until soft and translucent. Stir in the tomato paste, then add the diced tomatoes, Italian herbs, sugar, salt, and black pepper. Pour in a splash of water and let everything simmer on medium-low heat for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomato mixture.

Cook the chicken and vegetables

Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the sliced onion and stir-fry until softened, about 2 minutes. Add the marinated chicken strips and cook until they turn white and are just cooked through, about 3-4 minutes. Pour in the prepared tomato sauce and toss everything together. Add the green pepper strips and stir-fry for another minute until slightly softened but still crisp.