One Pot Chicken and Rice
Swap the chicken for chickpeas to keep it plant based but still tasty!
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Ingredients:
For the chicken:
6-8 pieces of chicken thighs and/or legs, skin on;
Oil of your choice for frying
1 teaspoon each of salt, pepper and all purpose seasoning;
1 tablespoon of soy sauce or tamari sauce or liquid aminos
Juice of one lemon or two limes
(To make your own seasonings, find the recipes here: https://youtu.be/_Q0xDclsYIQ
For the rest:
1 white onion, chopped;
1 small red (bell) pepper, chopped;
3 cloves of garlic, chopped;
1 small scotch bonnet pepper, chopped (optional)
Half a medium pumpkin or butternut squash (approx 350g peeled weight), cut into medium chunks;
120g fresh/frozen/tinned sweetcorn (drain off the water if tinned);
100g frozen green peas or chopped runner beans;
1 teaspoon each or to taste of smoked paprika; ground allspice, turmeric, salt and pepper
300g basmati or long grain rice, washed 2-3 times and drained of water;
Enough stock or hot water to cover (approx. 250g)
(You can use a stock cube or bouillon powder dissolved in the water if you wish)
A few springs of fresh thyme,
3 bay leaves
OPTION: USE 400-600G OF DRAINED CANNED CHICKPEAS INSTEAD OF THE CHICKEN.
Method:
Clean the chicken with the lemon or lime juice, with water, rinse and pat dry.
Add the seasonings and marinade the chicken for 30-60 minutes. You can do this overnight, but as it’s a one-pot meal, 30-60 minutes should be ok.
Using a dutch pot, dutch oven or flameproof casserole pot, fry the chicken in the oil until browned on all sides. Then set aside.
Once you have prepared your vegetables, heat the oil in the pan and fry off your onion, peppers and garlic, stir and cook for 5 minutes or so until softened.
Then add your pumpkin and cook for 6-8 minutes until softened.
Now add your corn, green beans and additional seasons and stir.
Now add your washed rice along with your thyme, bay leaves, chicken, stock/water (and chickpeas if using instead of chicken), bring to the boil, then cover and simmer for 20-30 minutes.
After 20 minutes, check the liquid in the pot has not dried out. When cooked, turn off the heat and leave for 10 minutes.
Enjoy!
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