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    Chicken Featured Healthy Rice

    One Pot Chicken and Rice

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    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
    Serves 4
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    Ingredients
    1. 2 cups arborio rice
    2. 4 boneless chicken thighs
    3. 1 small eggplant, diced
    4. 1-2 ribs celery, diced
    5. 1/2 red pepper, diced
    6. 1/2 yellow pepper, diced
    7. 1/2 yellow onion, diced
    8. 2 cloves garlic, minced
    9. 1 can (425g) diced tomatoes with liquid
    10. 2 -1/2 cup chicken stock
    11. 1-1/2 tsp old bay
    12. 1 tsp dried thyme
    13. 1 bay leaf
    14. 2 tbsp olive oil
    15. Salt and black pepper to taste
    16. Chopped coriander to garnish
    Instructions
    1. Pat dry & season chicken thighs with old bay.
    2. Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.
    3. Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.
    4. Flip and cook for another 2 minutes, then transfer chicken to plate to rest.
    5. Add onion, peppers, and eggplant into the pan and saute for 3 minutes.
    6. Then add in garlic, and rice to saute together for a minute.
    7. Add in bay leaf, thyme, diced tomatoes, and chicken stock.
    8. Season with salt and black pepper.
    9. Bring to a boil, then return the chicken into the pan.
    10. 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.
    11. If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.
    12. Garnish with chopped coriander and serve.
    Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/