ONE POT CHICKEN & RICE
More often than not, I need a dinner with minimal preparation and utensils; something I can throw together in one pan to cook and be ready pronto! This one pot chicken and rice does just that, making it a stalwart supper.
INGREDIENTS
Serves 4
Vegetable oil
6 boneless skinless chicken thighs, cut into chunks
20g butter
1 red or white onion, roughly chopped
1 red pepper, cut into chunks
240g basmati rice, rinsed
2tbsp curry powder
480ml chicken stock
Juice of 1/2 lemon
Salt and pepper, to taste
METHOD
1
Preheat some oil in a large pot over medium-high heat. Once hot, add the chicken thigh pieces, and brown all over. They needn't be fully cooked at this stage; once they have some colour on them, set them aside to a plate.
2
Turn the heat down to low, then add the butter to the same pan. Once the butter is melted and foamy, add the onion and red pepper. Sauté for 5 minutes, until slightly softened.
3
Add the rice, curry powder, salt (check your curry powder doesn't already have salt in it!), and pepper. Give everything a good stir and cook for a minute or two.
4
Return the chicken pieces to the pan, then cover everything with the stock. Whack the heat up, bring to a bubble, then cover and reduce the heat to low. Keep covered for about 10-12 minutes, after which the liquid should all be absorbed. Once you hit this stage, remove from the heat and allow to sit for 5 minutes. Add some more butter to the rice if desired, squeeze over the juice of 1/2 lemon, then fluff up the rice with a fork. Serve with a lemon wedge on the side. Enjoy!
Serving Suggestion
If you omit the chicken, this rice also makes for a fantastic side dish to any meal.
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