John Whaite's chicken and rice one-pot

Name: John Whaite's chicken and rice one-pot
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp Essential Sunflower Oil; 1 kg Essential Chicken Thighs; 120 g Essential Basmati Rice; 120 g red split lentils; 1 Essential Onion, thinly sliced; 3 cloves garlic, crushed or finely grated; 4 cm piece ginger, peeled and finely grated; 1½ tbsp hot curry powder; 1 tbsp Essential Tomato Purée; 1 L chicken stock, made from a pot or cube is fine

This delicious chicken, rice and lentil bake by John Whaite is a great one-pot crowd pleaser.

4.5 out of 5 stars(10) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Essential Sunflower Oil
1kg Essential Chicken Thighs
120g Essential Basmati Rice
120g red split lentils
1 Essential Onion, thinly sliced
3 cloves garlic, crushed or finely grated
4 cm piece ginger, peeled and finely grated
1½ tbsp hot curry powder
1 tbsp Essential Tomato Purée
1 L chicken stock, made from a pot or cube is fine

Preheat the oven to 200ºC, gas mark 6. Set a large, shallow, ovenproof casserole over a medium heat and add 1 tbsp oil. Add the chicken thighs, skin-side down, and fry for a few minutes until the skin is lightly golden. Remove from the pan and set aside on a plate. While you wait for the chicken to brown, rinse the rice and lentils in a few changes of cold water, then leave in a sieve to drain.
Return the pan to a medium heat and add the remaining oil. Add the onion with a generous pinch of salt and fry for 5-10 minutes, stirring frequently, until softened and a little coloured. Stir in the garlic and ginger, then add the rice, lentils, curry powder and tomato purée and fry for just a moment. Pour in the stock, which will seem like too much but don’t worry, and season. Nestle the chicken thighs on top, skin-side up.
Bake in the oven uncovered for 55 minutes until the chicken is deeply bronzed, thoroughly cooked, there is no pink meat and the juices run clear, and the rice and lentils are tender in the middle of the pan. Serve immediately.

Typical values per serving when made using specific products in recipe