SPEEDY CHICKEN & RICE

Succulent chicken thighs, coated in a blend of paprika and oregano, perfectly browned to create a tasty foundation. With a mix of vibrant vegetables—red onion, celery, red pepper, carrot, and garlic, infusing the Basmati rice. Cooked in a fragrant stock, the rice captures the taste of spices and veggies.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 2

Ingredients-

  • 2 chicken thighs, diced

  • 1 tsp olive oil

  • 1 tsp oregano

  • 1 tsp paprika

  • Pinch of salt & pepper

  • 1 small red onion, finely diced

  • 1 celery stick, finely diced

  • 1 Red pepper, finely diced

  • 1 carrot, finely diced

  • 2 garlic cloves, finely diced

  • Basmati Rice, one ramekin with double the volume of stock

  • Fresh parsley

  • Fresh lemon wedges

Instructions-

  1. Toss the diced chicken in the spices - paprika and oregano. If you desire a bit of heat, add 1 tsp Cajun spices.

  2. Brown the seasoned chicken in a small amount of oil. Once browned, set it aside.

  3. In the same pan, add olive oil and the finely diced vegetables (red onion, celery, red pepper, carrot, and garlic). Sauté until the vegetables soften.

  4. Add the rice to the pan and fry briefly.

  5. Return the browned chicken to the pan.

  6. Pour in the stock, ensuring all the rice is submerged in the liquid. Cover with a lid.

  7. Cook on medium heat for exactly 10 minutes without removing the lid.

  8. After 10 minutes, remove the pan from heat but keep the lid on for an additional 5 minutes. You can leave it covered for up to 30 minutes to keep it hot.

  9. Fluff up the rice, toss through fresh chopped parsley, and serve with lemon wedges.

Enjoy your chicken and vegetable rice dish!

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