One Pan Chicken & Rice
One pan meals are a game changer and I LOVE them and so do the family. Tell me…
Are you tired of spending hours in the kitchen, using multiple pots and pans to cook a meal?
I totally get it, who has time for that!
Do you want to simplify your cooking process without compromising on taste or nutrition?
Look no further this one is a real treat and healthy too!
One pan meals are a great way to streamline your cooking process and make mealtime a breeze. With just one pan, you can cook up a delicious and nutritious meal in no time. Whether you’re cooking for one or feeding a large family this has it all. They are versatile and can be fully customised to your taste and preference
One of the great things about this style of cooking is that you can use pretty much any lean protein you want. Chicken, turkey, prawns or salmon are good examples and all work really well. You can also get all your macronutrients and a healthy dose of micronutrients too. You also save on a bowl full of washing up, this is always a bonus right?
Where did this style of cooking come from?
The concept of one pan cooking has been around for centuries, with many cultures developing their own variations of this cooking method.
Throughout history, one pan cooking has been a popular method for making stews, casseroles, and other hearty dishes. This method of cooking was particularly popular among working-class families, who needed to make filling and nutritious meals with limited resources and time.
One Pan Chicken and Rice
Equipment
- 1 Large, deep frying pan with lid
Ingredients
- 500 g Chicken thigh or breast
- 2 tbsp Olive Oil
- 2 Red Onions
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Carrot
- 3 cups Basmati Rice
- 1 Stock cube
- 6 cups Water
- 2 tbsp All purpose seasoning
- 2 tsp Paprika
- 2 tsp Turmeric
- 1 tsp Chilli flakes
Instructions
- Chop your chicken into small chunks ( the smaller you cut them the quicker it'll cook ).
- Finely dice your carrots, peppers and onions so you're ready to go – preparation is key!
- Add your chopped chicken to the pan on a medium heat with the oil, all purpose seasoning, the chilli flakes and fry until almost cooked and browned.
- Then add your chopped veggies, stir through and cook for a few minutes to soften a little.
- Once veggies are softened add your rice, water, stock cube, paprika and turmeric ( these spices not only add lots of flavour they create this gorgeous golden colour ).
- Put a lid on, turn the heat right down and leave to cook for 20-25 minutes ( if you like that crust on the bottom which is super tasty, leave for 30-35 minutes ).
