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Chicken and rice one-pot

John Whaite's chicken and rice one-pot

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

5 out of 5 stars(8) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins

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Ingredients

  • 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
  • tbsp hot curry powder
  • 1 tbsp Essential Tomato Purée
  • 1 L chicken stock, made from a pot or cube is fine

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,660kJ/ 638kcals

Fat

36g

Saturated Fat

8.3g

Carbohydrates

33g

Sugars

6.9g

Fibre

12g

Protein

40g

Salt

0.5g

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