One Pot Chicken and Tomato Rice
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600 g skinless, boneless chicken thighs, (trimmed of fat and cut in half)
- • 1 medium onion, (peeled and diced)
- • 1 medium red pepper, (deseeded and diced)
- • 1 medium courgette, (diced)
- • 100 g green beans, (trimmed and cut in half)
- • 400 g tin of chopped tomatoes
- • 1 chicken stock cube, (made up with 400ml boiling water)
- • 2 cloves of garlic, (peeled and crushed)
- • 1 tbsp tomato puree
- • 1 lemon, (half juiced, half cut into 4 wedges)
- • 225g long grain rice
- • low calorie cooking spray
- • 1 tsp smoked paprika
- • 1 tsp garlic granules
- • 1 tsp dried thyme
- • 1 tsp dried oregano
- • 1/2 tsp onion granules
- • 1/2 tsp ground cumin
- • 1/2 tsp cayenne pepper ((or more if you like things really spicy))
- • pinch of salt
- • a good pinch of black pepper
Preparation Steps
Preheat the oven to 180°C.
Mix together all the ingredients for the spice mix and use half to coat the chicken pieces.
Spray the casserole pan with low calorie cooking spray and place over a medium to high heat. When hot, add the chicken pieces and cook for 2 minutes each side. Remove from pan and place to one side.
Give the pan another spray and add the onions and peppers. Sauté for 5 minutes until beginning to soften.
Add the beans and courgette, then add the remaining spice mix and garlic. Cook for one minute, stirring to ensure everything is well combined.
Stir in the rice, then add the tomatoes, stock and lemon juice.
Stir in the tomato puree, then return the chicken pieces to the pan.
When it begins to bubble, cover with a tight fitting lid and place in the preheated oven for 30 minutes.
Remove from the oven and serve with the lemon wedges.