One-Pot Chicken and Rice with Peas and Sweetcorn

• 8small boneless skinless chicken thighs, about 800 g total
• 2 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tspsmoked paprika
• 300gbasmati rice, rinsed
• 600mlhot chicken stock
• 150gfrozen peas
• 165 gtinned sweetcorn, drained weight
• 1lemon, cut into wedges, optional (optional)
• 15gparsley, chopped
• fine salt
• black pepper

Method

1. 1Pat the thighs dry and season lightly. Heat the oil in a wide, lidded pan over medium-high heat and brown in two batches for 3–4 minutes on each side. Lift onto a plate.
2. 2Turn the heat to medium. Cook the onion in the pan juices for 5 minutes until soft, then stir in the garlic and smoked paprika for 30 seconds until fragrant.
3. 3Add the rinsed rice and stir for a minute so every grain is coated in the oil. Pour in the hot stock, scrape the base of the pan, and bring to a simmer.
4. 4Sit the chicken thighs on top of the rice, cover tightly, and turn the heat to its lowest. Cook for 18 minutes without lifting the lid; the steam is what cooks the rice.
5. 5Scatter over the peas and drained sweetcorn, cover and cook on low heat for 3–4 minutes until the peas are piping hot. Check that the rice is tender and the thickest chicken pieces reach 75°C for 30 seconds, cooking longer if needed. Rest off the heat, covered, for 5 minutes.
6. 6Fork the peas and sweetcorn through the rice, taste before adding salt and scatter with chopped parsley. Serve two thighs per person with optional lemon wedges.

Per serving

kcal

667

protein

50g

fibre

5.1g

carbs

76.4g

fat

16.4g