Serves 4 people
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 600g chicken breast, cut into bite-sized pieces
- 1 large onion (about 150g), finely diced
- 2 tbsp olive oil (about 30ml)
- 2 cloves garlic (about 7g), minced
- 2 tsp sweet paprika (about 6g)
- 1 tsp smoked paprika (about 3g)
- 1 tsp ground cumin (about 3g)
- 1 red pepper (about 120g), sliced
- 1 yellow pepper (about 120g), sliced
- 250g cherry tomatoes, halved
- 200g basmati rice, rinsed
- 500ml hot chicken stock
- 1 tsp salt (about 5g)
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method
- Sauté the aromatics
Heat olive oil in a large deep frying pan or casserole dish over medium heat. Add onion and cook for 3–4 minutes until softened. - Add garlic and spices
Stir in garlic, paprika, smoked paprika, and cumin. Cook for 30 seconds to release the aromas. - Cook the chicken
Add chicken pieces, season with salt and pepper, and brown for 4–5 minutes. - Build the one-pot base
Stir in peppers and cherry tomatoes, cooking for 2 minutes. - Add rice and stock
Mix in the rice, then pour in the hot chicken stock. Stir well, bring to a gentle simmer, then cover with a lid. - Simmer until done
Cook on a low simmer for 15 minutes, or until the rice is tender and liquid absorbed. - Serve
Fluff the rice with a fork, sprinkle with fresh parsley, and serve straight from the pot for a warming midweek meal.
Chef’s Note
You can swap chicken breast for thighs for extra flavour and tenderness, adjusting cooking time slightly.