One-pot chicken & pilaf rice

Name: One-pot chicken & pilaf rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: Indian
Ingredients: 1 tsp sunflower oil; 1 small onion chopped; 1 large or 2 small boneless, skinless chicken thigh fillets, cut into chunks; 2 tsp curry paste (choose your favourite); a third of a mug basmati rice; two-thirds of a mug chicken stock; 1 mug frozen mixed vegetables; half a mug frozen leaf spinach

Good Food team

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Serves 1

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.5 out of 5.130 ratingsRate

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Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

Freezable

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A star rating of 4.3 out of 5.232 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tsp sunflower oil
1 small onion

chopped
1 large or 2 small boneless, skinless chicken thigh

fillets, cut into chunks
2 tsp curry paste

(choose your favourite)
a third of a mug basmati rice
two-thirds of a mug chicken stock
1 mug frozen mixed vegetables
half a mug frozen leaf spinach

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Nutrition: per serving

kcal663
fat13g
saturates2g
carbs92g
sugars13g
fibre0g
protein50g
salt1.94g

Method

step 1

Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
step 2

Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

Recipe from Good Food magazine, October 2008

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A star rating of 4.5 out of 5.130 ratings

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