One Pot Chicken Rice
A mid-week, fridge-raid, batch-cook (all that good stuff) recipe for when you don’t know what to cook and want to use up some bits and bobs in a delicious way.
Onions, garlic and peppers are my non-negotiables - you could use any type of onion (red, white, shallot or spring), any colour of pepper and it’s nice to add a green thing. Spinach would be lovely, as would green beans, peas, broccoli - the list is endless.
Chicken thighs are preferable - much more flavour and a bit more fat content to render out at the beginning and, thus, becoming a base flavour for all other lovely ingredients. If you’re a breast-person, then do that! I won’t tell anyone. A bit of chorizo or bacon would be stunning, but this week I was cutting down on pork products after a very indulgent weekend.
A top quality brand of tinned tomatoes, as well as proper chicken stock, will transform this dish. Ask for some fresh stock from your butchers, or try making it yourself (it’s quite therapeutic!)
THE RECIPE (how it turned out this week!)
Ingredients (Serves 2 very hungry people)
1 onion - finely sliced
1 red pepper - finely sliced
1 stick of celery - finely diced
1 courgette - diced
1 tsp garlic puree (or 2 cloves of garlic minced)
4 chicken thigh fillets
1 tsp smoked paprika
1 tsp fine salt
2 tsps cajun spice blend
250g long grain rice
1 tin (400g) tomatoes
300ml chicken stock
Chopped parsley for garnish (optional)
Grated cheddar (optional)
Method
Once you’ve prepped your veg and seasoned the chicken thighs, heat up some olive oil in a large casserole pan and fry the chicken until golden on both sides. Transfer to a baking tray and place in the oven (at 180C for a further 15 mins) or keep in the frying pan.
Turn the heat down then add in the onions - let them sweat for 20 minutes until softened. Add in the garlic paste, stir through then add in the pepper, celery and courgette.
Rinse the rice in cold water 4 or 5 times until the water becomes more clear. Drain and set aside.
Retrieve the chicken, chop into chunks and add back into the pan with the veg. Tip in the washed rice, stir through then add the tin of tomatoes and chicken stock. Place the lid on and leave to simmer on a low heat for 20-25 minutes until the rice is cooked through.
Spoon into bowls and serve with extra herbs or cheese. Enjoy!