One Pan Chicken & Rice
At the end of the week, there's usually some bits & pieces of fresh ingredients left-over from the week's worth of cooking. Last week, it was celery, red & yellow peppers, and a single small aubergine. Looked in my pantry and found a can of diced tomatoes, so I threw this dish together. Honestly, I
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups arborio rice
- 4 boneless chicken thighs
- 1 small eggplant (diced)
- 1-2 ribs celery (diced)
- 1/2 red pepper (diced)
- 1/2 yellow pepper (diced)
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 can (425g diced tomatoes with liquid)
- 2 -1/2 cup chicken stock
- 1-1/2 tsp old bay
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and black pepper to taste
- Chopped coriander to garnish
Instructions
- 1
Pat dry & season chicken thighs with old bay.
- 2
Heat pan on medium high heat with olive oil. I used my Le Creuset Buffet Casserole.
- 3
Place chicken in, skin side down and allow to cook for 5-6 minutes until golden.
- 4
Flip and cook for another 2 minutes, then transfer chicken to plate to rest.
- 5
Add onion, peppers, and eggplant into the pan and saute for 3 minutes.
- 6
Then add in garlic, and rice to saute together for a minute.
- 7
Add in bay leaf, thyme, diced tomatoes, and chicken stock.
- 8
Season with salt and black pepper.
- 9
Bring to a boil, then return the chicken into the pan.
- 10
Cover, lower heat to a simmer, and allow to simmer for about 18-20 minutes until rice is tender and most of the liquid is absorbed.
- 11
If the rice is still wet, you can remove lid and allow liquid to cook off, be careful not the burn the bottom though.
- 12
Garnish with chopped coriander and serve.