Herby Chicken Rice

• 600 gchicken thigh fillets, cut into chunks
• 1 tbspgarlic-infused oil
• 1 tbsplemon juice
• 1 tspsmoked paprika
• 1 tspsalt
• ½ tspfreshly ground black pepper
• 300 glong-grain rice
• 700 mllow-salt chicken stock
• 100 gfrozen peas
• 1medium carrot, diced
• 3 tbspchopped spring onion green tops
• 3 tbspchopped fresh parsley
• 2 tbspchopped fresh coriander (optional) (optional)
• 30 gsunflower seeds (optional, toasted for crunch) (optional)

Method

1. 1Toss the chicken chunks with the smoked paprika, garlic-infused oil, lemon juice, salt and a good grind of pepper. Season generously; thigh meat can take it, and this is your only seasoning moment for the protein. Leave to sit at room temperature for 5–10 minutes while you get everything else ready.
2. 2Toast the paprika as the chicken hits the pan: heat a large, lidded stainless or cast-iron pan over medium-high until properly hot, then brown the chicken in two batches, single layer, 2–3 minutes each side until deeply golden at the edges but not cooked through. Don't crowd the pan; all at once and the chicken steams in its own water instead of building those mahogany edges. Lift onto a plate.
3. 3Tip the rinsed rice straight into the same pan, scraping up any sticky paprika fond from the chicken. Toast the rice for 60 seconds, stirring, until the grains smell nutty and turn translucent at the edges.
4. 4Pour in the chicken stock, add the diced carrot, and bring to a gentle simmer. Taste the liquid now; it should taste complete on its own, like a soup you'd happily eat. Adjust with a pinch more salt if it's flat; the rice will only taste as good as the liquid it drinks.
5. 5Return the chicken and any resting juices to the pan, drop the heat to low, cover tightly and cook for 15 minutes. After 10 minutes, scatter the frozen peas over the surface; don't stir them in, just let them steam on top; and replace the lid for the final 5 minutes.
6. 6Check the rice has drunk up the liquid and the chicken has hit 75°C for 30 seconds internal. Lift off the heat and let it stand, lid on, for 5 minutes; this firms the grains and finishes the chicken in its own steam. Skip the rest and the rice will be wet at the bottom.
7. 7Fluff the rice through with a fork, folding the chicken chunks back among the grains. Taste one more time and adjust the salt; rice always needs more than you think.
8. 8Pile onto plates and scatter with the spring onion tops and parsley. Add the optional coriander and toasted sunflower seeds if using.

Per serving

kcal

527

protein

37.7g

fibre

3.2g

carbs

66.8g

fat

10.7g