One Pot Rice with Chicken Recipe | Episode 508

13:34

One pot rice and chicken thighs with veggies and spices.
This dish is prepped and cooked all in one pan in about 40 minutes making it a last minute dinner for Christmas.

SERVES: 4
PREP TIME: 10 M
COOK TIME: 30 M
TOTAL TIME: 40 M







Ingredients

Chicken
  • 4 boneless, skinless chicken thighs
  • 5 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp paprika powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
Rice
  • 1 onion
  • 2 garlic cloves, pressed
  • 1 medium carrot
  • 1 green or red bell pepper
  • 2 tbsp parsley
  • 1 tbsp currants
  • 3 tbsp olive oil
  • 1 tsp ginger powder
  • 1/4 tsp saffron powder (optional)
  • 1/4 tsp turmeric powder
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 400g rice
  • 800 ml chicken stock
Method

1. Marinate the chicken: Place the chicken to a bowl, stir together with two tablespoons oil, spices and salt.

2. Peel and finely chop the carrots and onion. Chop the bell pepper and parsley. 

3. Heat a large pot with 3 tablespoons of oil over medium heat. Cook both sides of the chicken for about 3-4 minutes. Remove the chicken from the pot.

4. Heat 3 tablespoon of oil in the pot, cook the bell pepper, carrot and onion for about 3 minutes. Add the spices, salt, tomato paste, parsley,pressed garlic and currants. Cook for another 2 minutes.

5. Add the rinsed and drained rice. Carefully add the chicken back into the skillet. Pour the chicken stock into the pot. Cover with the lid and simmer for 20 minutes until the liquid is almost absorbed.
Stir every 5 minutes, add more water if needed.

6. Garnish with chopped parsley and serve.










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