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Chicken & red pepper rice pot
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2 tbsp olive oil
8 whole chicken thighs
2 onions, chopped
1 red pepper, deseeded and sliced
3 cloves garlic, thinly sliced
200g brown basmati rice
2 tsp smoked paprika
500ml Cooks’ Ingredients Chicken Stock, hot
2 tbsp clear honey
½ x 25g pack flat leaf parsley, roughly chopped
1. Heat the oil in a flameproof casserole dish and cook the chicken for 5 minutes until golden then remove and set aside. Add the onion and pepper to the pan then cook gently for about 5 minutes until starting to soften. Stir in the garlic and cook for another minute.
2. Stir in the rice and paprika then add the stock and bring to the boil. Place the chicken on top and drizzle over the honey. Cover the pan and simmer gently for 45 minutes, stirring occasionally until the chicken is cooked through with no pink meat and the rice is tender. Sprinkle over the parsley and serve.
Try adding some chunks of chorizo in with the rice.
Typical values per serving:
This recipe was first published in November 2017.