AI illustrationOne-pot chicken and rice
55 min4 portionsone thing to get right
Why it worksThe chicken cooks in the same pot as the rice, so all its flavour ends up in the rice.
Ingredients
- 800 g chicken drumsticks
- 300 g white rice
- 150 g onions
- 10 g garlic
- 150 g frozen peas
- 2 stock cubes
- 3 g turmeric
- 20 ml sunflower oil
Method
- Heat the oil in a wide pot with a lid on medium-high heat. Fry the drumsticks for 8 minutes, turning them, until brown on all sides. Put them on a plate.
- Cook the chopped onion and garlic in the same pot for 3 minutes. Put the drumsticks back. Add 600 ml of water and crumble in the stock cubes.
- Put the lid on and let it bubble gently for 15 minutes. Chicken on the bone needs longer than rice.
- Stir the rice and turmeric in around the chicken. Put the lid back on and cook on low heat for 20 minutes. Add the frozen peas for the last 3 minutes.
- Turn off the heat and leave the lid on for 5 minutes. Cut into the thickest drumstick to check there is no pink meat near the bone.
A portion: about 600 kcal · 38 g protein · 68 g carbs · 17 g fat
Raw meat and fish: don't wash them. Use a separate board for them, and wash your hands and the knife afterwards.
