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One-pot chicken, pumpkin & pepper rice

One-pot chicken, pumpkin & pepper rice in a large casserole dish

One-pot chicken, pumpkin & pepper rice

Name: One-pot chicken, pumpkin & pepper rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1.8-2kg whole chicken jointed and the breasts divided in two, or use four legs, jointed into drumsticks and thighs; 5 garlic cloves; 5cm piece of ginger peeled; 5 spring onions 2 roughly chopped, 3 finely chopped; 2 tsp ground pimento; ½ tsp ground cinnamon; 1 tsp ground black pepper; 1 tsp ground cumin; 2 tsp thyme leaves; 3 tbsp olive oil; 1 onion finely chopped; 1 red pepper finely chopped; 600g butternut squash peeled, deseeded and cut into small cubes; 5 cloves; 350g long-grain white rice; 700ml chicken stock

Melissa Thompson – Journalist and food writer

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 45 mins

plus resting

A star rating of 5 out of 5.1 ratingRate

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Make this simple chicken one-pot with festive spices for bring-a-dish parties – it's packed with warming flavour

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1.8-2kg whole chicken

jointed and the breasts divided in two, or use four legs, jointed into drumsticks and thighs
5 garlic cloves
5cm piece of ginger

peeled
5 spring onions

2 roughly chopped, 3 finely chopped
2 tsp ground pimento
½ tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground cumin
2 tsp thyme leaves
3 tbsp olive oil
1 onion

finely chopped
1 red pepper

finely chopped
600g butternut squash

peeled, deseeded and cut into small cubes
5 cloves
350g long-grain white rice
700ml chicken stock

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Nutrition: Per serving (6)

kcal546
fat18g
saturates4g
carbs60g
sugars8g
fibre5g
protein34g
salt0.9g

Method

step 1

Slash all the chicken pieces twice each through the skin using a sharp knife. Tip the garlic, ginger, roughly chopped spring onions, pimento, cinnamon, black pepper, cumin, 2 tsp salt and the thyme into a food processor and blitz until smooth. Rub this over the chicken to coat, pushing it into the slashes and rubbing it in as deeply as possible. Reserve any you don’t use.
step 2

Heat the oil in a large, heavy-based, deep saucepan (a cast-iron pot works well) over a medium-high heat and brown the chicken pieces all over. Remove to a plate with a slotted spoon and set aside. Turn the heat down to medium and scrape any browned bits from the base. Add the onion, red pepper, squash, most of the remaining spring onions and cloves, and stir to coat in the oil. Pour in 100ml water and cook for 5 mins more.
step 3

Add any leftover marinade and cook for 1-2 mins, then stir in the rice and cook for 1-2 mins more. Tip the mixture into a large bowl.
step 4

Return the chicken pieces to the pan, skin-side down. Tip over the rice and veg mixture, then pour over the stock. Bring to the boil, then reduce the heat to low, cover with foil and the lid, and cook for 25 mins. When the rice is tender, turn off the heat and leave to rest for 10 mins, then remove the lid and foil, turn up the heat to medium-high and cook for 2 mins, stirring until you can hear the chicken sizzling.
step 5

Spoon the rice and veg onto a large serving platter, top with the chicken and scatter over the rest of the finely chopped spring onion.

Recipe from Good Food magazine, December 2021

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