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One-Pan Chicken & Rice
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One-Pan Chicken & Rice

35 minServes 3Nutri-Score B€€
from @kyfitjourney38 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken breast (diced)Meat300 g
  • olive oilPantry15 ml
  • smoked paprika (for the chicken)Spices2.5 g
  • dried oregano (for the chicken)Spices1.5 g
  • garlic powder (for the chicken)Spices1.5 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • red onion (finely chopped)Produce1 piece
  • red bell pepper (finely diced)Produce0.5 pieces
  • garlic (crushed)Produce3 pieces
  • tomato puréePantry30 g
  • white rice (basmati or long-grain, dry)Grains150 g
  • chicken stockPantry450 ml
  • smoked paprika (for the rice)Spices2 g
  • dried oregano (for the rice)Spices1 g
  • garlic powder (for the rice)Spices1 g
  • frozen peasProduce100 g
  • cheddar cheese (grated)Dairy40 g
  • BBQ sauce (for drizzling, optional)Pantry20 ml
  • fresh coriander (chopped, optional)Produce10 g

per serving

Nutrition

377kcal

Carbs
43 g
Proteins
28 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Simmer the rice

    • Cover and cook until the rice is tender and the liquid is absorbed.
    Step 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.
    Step 6

  7. Serve

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