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One-Pan Chicken & Rice
Hoofdgerecht

One-Pan Chicken & Rice

35 minVoor 3Nutri-Score B€€
van @kyfitjourney38 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

3 personen
  • chicken breast (diced)Vlees300 g
  • olive oilVoorraadkast15 ml
  • smoked paprika (for the chicken)Kruiden en specerijen2,5 g
  • dried oregano (for the chicken)Kruiden en specerijen1,5 g
  • garlic powder (for the chicken)Kruiden en specerijen1,5 g
  • salt (to taste)Kruiden en specerijen3 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • red onion (finely chopped)Groente en fruit1 stuk
  • red bell pepper (finely diced)Groente en fruit0,5 stukken
  • garlic (crushed)Groente en fruit3 stukken
  • tomato puréeVoorraadkast30 g
  • white rice (basmati or long-grain, dry)Granen150 g
  • chicken stockVoorraadkast450 ml
  • smoked paprika (for the rice)Kruiden en specerijen2 g
  • dried oregano (for the rice)Kruiden en specerijen1 g
  • garlic powder (for the rice)Kruiden en specerijen1 g
  • frozen peasGroente en fruit100 g
  • cheddar cheese (grated)Zuivel40 g
  • BBQ sauce (for drizzling, optional)Voorraadkast20 ml
  • fresh coriander (chopped, optional)Groente en fruit10 g

per portie

Voedingswaarden

377kcal

Koolhydraten
43 g
Eiwitten
28 g
Vetten
10 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Mengkom

stap voor stap

Bereiding

  1. Season the chicken

    • In a bowl, combine the smoked paprika, dried oregano, garlic powder, salt and black pepper.
    • Add the diced chicken and toss to coat evenly.
    Stap 1

  2. Sear the chicken

    • Heat the olive oil in a large pan over medium-high heat.
    • Add the chicken and cook until golden and nearly cooked through, then set aside.
    Stap 2

  3. Soften the vegetables

    • Add the red onion and red bell pepper to the pan and cook until softened.
    • Stir in the crushed garlic and tomato purée and cook until fragrant.
    Stap 3

  4. Add rice and stock

    • Stir in the rice with the smoked paprika, dried oregano and garlic powder.
    • Pour in the chicken stock and season with salt, then bring to a simmer.
    Stap 4

  5. Simmer the rice

    • Cover and cook until the rice is tender and the liquid is absorbed.
    Stap 5

  6. Finish with peas and cheese

    • Return the chicken to the pan along with the frozen peas.
    • Scatter over the grated cheddar, cover and cook until the peas are hot and the cheese melts.
    Stap 6

  7. Serve

    • Drizzle with BBQ sauce and top with chopped fresh coriander.
    Stap 7
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