One Pot Chicken and Rice
This spicy chicken and rice is the one pan meal of dreams, with sweetcorn and roasted red peppers. Serve with lots of soured cream to balance the spice!
Servings: 2 people
Ingredients
- 2 chicken breasts
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chilli powder I used mild
- 1 tbsp olive oil
For The Rice:
- 1 large onion chopped
- 2 tsp chopped garlic
- 200 g sweetcorn
- 100 g red peppers from a jar
- 1 tbsp tomato puree
- 200 g basmati rice
- 500 ml GF vegetable stock
- Soured cream + fresh chives to serve
Instructions
- Cut the chicken breasts in half lengthways to form four, thin fillets, and then coat in the spices. Fry in the olive oil on a med/high heat for 7-8 mins until cooked through (turn half way).
- Remove the chicken. Fry the onion and garlic in the same pan for 2 mins. Add the sweetcorn, peppers and fry for another min.
- Add the rice and tomato puree and stir well. Pour in the stock, stir and then place a tight lid on. Cook on a low heat for 15 mins.
- Remove the lid, add the chicken on top and replace the lid for another 5 mins. Serve with lashings of soured cream and sprinkled with chives.
Video
Notes
- Storing: Any leftovers can be kept in the fridge and reheated thoroughly, and can also be frozen. Reheat from frozen until piping hot.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this One Pot Chicken and Rice recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1 portion | Calories: 801kcal | Carbohydrates: 105g | Protein: 59g | Fat: 15g
