One-Pot Chicken and Rice - British Main Course

Ingredients

  • 600 g Chicken thigh
  • 250 g Easy-cook brown rice
  • 2 piece Leeks
  • 2 clove Garlic
  • 1 tbsp Rapeseed oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp Ground coriander
  • 2 piece Bay leaves
  • 200 g Mixed frozen vegetables
  • 700 ml Hot vegetable bouillon

Instructions

  1. Heat the oil in a large pan over a medium heat. Add the chicken thighs and cook until browned on all sides.

  2. Add the leeks and garlic to the pan and cook for a further 5 mins until softened.

  3. Stir in the rice, oregano, smoked paprika, ground coriander, bay leaves and frozen vegetables.

  4. Pour in the hot vegetable bouillon, bring to a boil, then reduce the heat and simmer for 25 mins, or until the rice is cooked and the liquid has been absorbed.

  5. Shred the chicken using two forks and stir through the rice. Season to taste and serve.

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