One Pot Chicken And Rice
This flavorful paella dish features golden chicken thighs nestled on a bed of aromatic rice infused with the richness of tomatoes, peppers, and garlic. Each bite brings a burst of savory goodness, making it a satisfying and comforting meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 800g pack essential Waitrose British Chicken Thighs
- 1 large essential Waitrose Onion, chopped
- 2 cloves garlic, chopped
- 1 essential Waitrose Red Pepper, deseeded and diced
- 2 essential Waitrose Tomatoes, chopped
- ½ tsp smoked paprika
- 250g Waitrose Bomba Paella Rice
- 75ml dry white wine
- 400ml chicken stock (made from a stock cube)
- Chopped flat leaf parsley for garnishing
Instructions
- Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large, ovenproof, deep frying pan or saute pan. Add the chicken and fry for 10-Â12 minutes until golden on all sides. Remove to a warm plate and pour off all but 1 tbsp of the cooking juices from the pan. Add the onion, garlic and pepper to the pan and cook for 5 minutes until soft and golden.
- Stir in the tomatoes, paprika and rice, and coat in the oil. Add the wine and stock, season, and bring to the boil. Cook gently, stirring for 5 minutes until the rice is no longer soupy but not dry.
- Sit the chicken thighs in the top of the rice, cover and transfer the pan to the oven for 20-25 minutes until the chicken is cooked through and the juices run clear, and the rice is tender. Fork through the rice, sprinkle with chopped parsley and serve
Yield
Serves 4
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