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One Pot Chicken and Rice

By immytee (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Ideal family supper, easy dinner-party dish, and at just £1.60 per serving


  • 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

  • Chopped flat leaf parsley for garnishing


  • STEP 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.
  • STEP 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.
  • STEP 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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