AI illustrationChicken, rice and peas in one pan
35 min4 portionsone thing to get right
Why it worksOne pan, ingredients that keep for weeks, and it reheats well. This is a good meal to learn by heart.
Ingredients
- 500 g chicken thigh fillet
- 300 g white rice
- 150 g onions
- 200 g frozen peas
- 2 stock cubes
- 20 ml sunflower oil
Method
- Cut the chicken into 3 cm pieces. Chop the onion.
- Heat the oil in a pan with a lid on medium-high heat. Fry the chicken for 5 minutes, until brown on all sides. Add the onion and cook for 3 minutes, until soft.
- Stir in the rice. Add 600 ml of water and crumble in the stock cubes. Bring it to the boil.
- Turn the heat to the lowest setting and put the lid on. Cook for 15 minutes.
- Put the frozen peas on top, put the lid back on and turn off the heat. Leave it for 5 minutes. Check that the chicken is white all the way through, then stir and serve.
A portion: about 600 kcal · 32 g protein · 68 g carbs · 20 g fat
Raw meat and fish: don't wash them. Use a separate board for them, and wash your hands and the knife afterwards.
