Midweek is here again, the food we prepared at the beginning of the week is gone, and the fridge is already half-empty, because we’re just on our way to do the weekend shopping. So what should we cook?

Orly Peli-Bronshtein proves once again that in order to prepare a delicious and nutritious meal for the whole family, you don’t always need a fridge full of ingredients, and it’s even unnecessary to spend a lot of time in the kitchen cooking.

Five simple ingredients and ten minutes of work — that’s all it takes to make this juicy chicken and rice stew in one pot, rich in Mediterranean flavors that everyone loves.

Tip: You can make it in advance and reheat it in the oven before serving to create a crispy, wonderful crust.

Chicken with Rice, Tomatoes, and Basil

Recipe by: Orly Peli-Bronshtein

10 minutes of work, 40 minutes total, easy to prepare, serves 4

Ingredients:

8 chicken drumsticks or halved thighs

4 tablespoons olive oil

2 cups Persian rice

400 grams crushed or chopped tomatoes (1 large can)

A handful of basil leaves

Salt

Ground black pepper

Preparation: How to make chicken with rice, tomatoes, and basil

1. Season the chicken pieces with salt and pepper.

2. Heat a wide, shallow pot (like a sauté pan), pour in the oil, and brown the chicken pieces on both sides, about 10 minutes. Remove to a plate.

3. In the same pot, where the chicken residues remain, add the rice and tomatoes, and season with salt and pepper.

4. Pour in 3 cups of boiling water, stir, taste the resulting liquid, and make sure it’s salty enough.

5. Return the chicken pieces to the pot, bring to a boil, reduce to low heat, cover, and cook for half an hour, or until the chicken pieces are cooked through and tender.

6. Add the basil leaves, cover for a few minutes so their aroma spreads through the pot, and serve.

Tip: Before serving, it’s recommended to place the pot in an oven preheated to 190°C for a heat blast that brings out a particularly brown and crunchy finish. Sprinkle a bit more fresh chopped basil leaves on top.

Orly Peli-Bronshtein, in collaboration with Sugat