Rice & Chicken one - pot

5:58 AM | 0 comments |



Serves : Four
Time required ; 10 minutes
Cooking time : 20 minutes

Tip :

If you want to make it low – fat , remove the skin from the chicken before serving. Use salami if chorizo is not available – add once the onion have softened.

Ingredients

4 chicken breasts , skin on
50 g chorizo sausage , skinned and cut into chunks
1 large onion , roughly chopped
200 g basmati rice
500 ml chicken stock
400 g kidney beans , cooked and drained
Few thyme springs or ½ teaspoon dried thyme
A handful of pitted green olives

Method

1, Heat a frying pan or flameproof casserole , then dry – fry the chicken , skin side down , for eight minutes , turning halfway , until golden. Pour off the excess fat.

2, Tip in the chorizo and fry a minute , until it releases its oil. Remove the chicken and chorizo , then fry the onion in the remaining oil for three minutes , until softened.

3, Tip in the rice , stir together with the onions , then return the chicken and chorizo to the pan. Pour in the stock , add the remaining ingredients and season to taste.

5, Cover and cook on a medium heat for 10 minutes, until the chicken is cooked and rice fluffy.

Nutritive value per serving – 462 Kcal
Fat – 8 g
Protein – 43 g
Carbohydrates – 57 g

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