One Pot Chicken and Rice

At the end of the week, there’s usually some bits & pieces of fresh ingredients left-over from the week’s worth of cooking. Last week, it was celery, red & yellow peppers, and a single small aubergine. Looked in my pantry and found a can of diced tomatoes, so I threw this dish together.

Honestly, I didn’t plan to use it as one of my blog posts. But I took step-by-step pictures anyway. You know, just in case? And I’m glad I did! This meal turned out to be absolutely delicious! The husband could not get enough of it. 

It’s amazing what you can make from left-over ingredients in the fridge. This recipe will work with whatever vegetables you have. All you have to do is to dice it up and add it to the mix. I used arborio rice simply because I had some left that I’d like to finish up. Long grain rice will work for this recipe as well. The best part of this recipe is that it’s a one pot. 

One Pan Chicken & Rice

Delishar

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Servings 4

Ingredients

  

• 2 cups arborio rice
• 4 boneless chicken thighs
• 1 small eggplant diced
• 1-2 ribs celery diced
• 1/2 red pepper diced
• 1/2 yellow pepper diced
• 1/2 yellow onion diced
• 2 cloves garlic minced
• 1 can 425g diced tomatoes with liquid
• 2 -1/2 cup chicken stock
• 1-1/2 tsp old bay
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and black pepper to taste
• Chopped coriander to garnish

Instructions

 

• Pat dry & season chicken thighs with old bay.
• Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.
• Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.
• Flip and cook for another 2 minutes, then transfer chicken to plate to rest.
• Add onion, peppers, and eggplant into the pan and saute for 3 minutes.
• Then add in garlic, and rice to saute together for a minute.
• Add in bay leaf, thyme, diced tomatoes, and chicken stock.
• Season with salt and black pepper.
• Bring to a boil, then return the chicken into the pan.
• Cover, lower heat to a simmer, and allow to simmer for about 18-20 minutes until rice is tender and most of the liquid is absorbed.
• If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.
• Garnish with chopped coriander and serve.