One pot chicken & tomato rice
Don't feel like making a mess? Try this one pot chicken & tomato rice recipe.
Ingredients
5 Chicken thighs
200g Easy cook long grain white rice, rinsed until the water runs clear
500g Passata with garlic
500g Frozen mixed vegetable
Fresh coriander
1 Onion, finely diced
2 tsp Paprika
Optional sprinkle of chilli flakes
700ml Chicken stock (2 cubes)
Black pepper
Method
1 Start by adding the chicken thighs skin-facing down in a large/deep non-stick frying pan on a medium/low heat. Leave to gently fry for 10 minutes, until the fat renders from the chicken skin, turning the skin golden & crispy.
2 Rotate and cook the chicken skin facing up for a further 5 minutes.
3 Next, set the chicken aside. Use your spatula to remove any brown bits of meat that are stuck on the bottom of the pan, while leaving them in the pan as they are intensely flavoured. Add the onion into the pan to cook in the chicken fat.
4 Once softened, add the paprika and fry for a minute before adding the passata, frozen vegetables, rinsed rice and chicken stock. Stir to combine and place the chicken thighs into the pan, without submerging the crispy chicken skin. Cook for 18 minutes.
5 Remove the chicken thighs and stir one last time. Top with the chicken thighs to serve, a sprinkle of fresh coriander and an optional pinch of chilli flakes.
One pot chicken & tomato rice
Don't feel like making a mess? Try this one pot chicken & tomato rice recipe.
35 minutes
minutes
225
calories
4
servings
