Chicken Cacciatore Sheet Pan

Instructions

• 1Place the paprika, dried herbs, ½ teaspoon salt, pepper and oil in a large bowl and stir to combine. Add the chicken and mix to coat.
• 2Heat a large frying pan over medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer the chicken to a plate.
• 3Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 325°F, for 30 minutes. Press Confirm for P2 and set the oven to Roast, Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Place the onion, bell pepper, mushrooms, rice, stock, tomatoes, pepper flakes and 1 teaspoon salt in the roasting pan and stir to combine. Spread the mixture evenly over the pan.
• 5Place the chicken on the rice mixture and pour over any juices from the chicken. Cover tightly with foil.
• 6Once preheated, place the pan in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.
• 7The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. The rice should be tender and have absorbed all the liquid. If not, roast it a little longer.
  Tip: The size of the chicken thighs can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook.
• 8Top with the olives and basil and serve.