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Member recipe

One Pot Chicken and Rice

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Servings

Serves 4

Ideal family supper, easy dinner-party dish, and at just £1.60 per serving

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Ingredients

  • 1 tbsp olive oil
  • 800g pack essential Waitrose British Chicken Thighs
  • 1 large essential Waitrose Onion, chopped
  • 2 cloves garlic, chopped
  • 1 essential Waitrose Red Pepper, deseeded and diced
  • 2 essential Waitrose Tomatoes, chopped
  • ½ tsp smoked paprika
  • 250g Waitrose Bomba Paella Rice
  • 75ml dry white wine
  • 400ml chicken stock (made from a stock cube)
  • Chopped flat leaf parsley for garnishing

Method

    1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large, ovenproof, deep frying pan or saute pan. Add the chicken and fry for 10-“12 minutes until golden on all sides. Remove to a warm plate and pour off all but 1 tbsp of the cooking juices from the pan. Add the onion, garlic and pepper to the pan and cook for 5 minutes until soft and golden.
    2. Stir in the tomatoes, paprika and rice, and coat in the oil. Add the wine and stock, season, and bring to the boil. Cook gently, stirring for 5 minutes until the rice is no longer soupy but not dry.
    3. Sit the chicken thighs in the top of the rice, cover and transfer the pan to the oven for 20-25 minutes until the chicken is cooked through and the juices run clear, and the rice is tender. Fork through the rice, sprinkle with chopped parsley and serve

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