Basil Tomato Chicken and Rice

• 6 chicken thighs, skin on, bone in
• 1 tablespoon olive oil
• 2 Tbsp chopped garlic
• 1 onion, diced
• 1 red bell pepper, chopped
• ⅓ cup sun dried tomato strips in oil, chopped
• 1 cup uncooked rice, rinsed
• 1x 14.5 ounce can crushed tomatoes, with liquid
• 1⅓ cups chicken broth
• Salt and pepper
• 1 teaspoon dried basil
• ¼ cup fresh basil leaves, chopped

1. Preheat oven to 400°F. Heat the oil in a large, deep ovenproof skillet. Season chicken with salt, pepper, and garlic powder.  Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
2. Add the garlic; fry about 30 seconds. Add the onion and red peppers; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth. Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to cook for a few minutes.
3. Place chicken thighs, skin side up, over rice. Bring to the boil, then cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. 
4. Remove cover; change oven settings to broil for a further 8-10 minutes or until the chicken is crispy and golden.
5. Season with extra salt to taste; sprinkle with freshly chopped basil to serve.