Ingredients:
1 bone-in chicken breast
2 cloves garlic, minced
1/2 large onion, diced to 1/4 inch
4 cups chicken stock
1 cup water
2 cups cherry tomatoes, halved
1/2 cup brown rice
1/4 cup torn basil
1/2 cup heavy cream
olive oil
kosher salt
fresh ground pepper
Method:
Serves 4.
Preheat oven to 425 degrees.
Place the chicken breast on a small baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-35 minutes or until golden brown and juices run clear when pierced with a knife. Remove from the oven and allow to cool slightly. Once the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces. Set aside.
Meanwhile, in a 4-quart dutch oven or saucepan over medium heat, sauté garlic and onions in 1 tablespoon of olive oil until aromatic and translucent. Add chicken stock, water, and rice. Turn the heat up to medium-high and bring the mixture to a simmer. Simmer until rice is almost tender. Stir in chicken, tomatoes, heavy cream and basil. Return to a simmer and cook 5 minutes to soften tomatoes. Season with salt and pepper to taste. Top with additional fresh basil and serve immediately.
