Recipe
Chicken + Rice
Chicken, rice and stock in one pan. It's the kind of dish you make on a weeknight when you want something warm, filling and low effort.
Want to swap the chicken, change the spices or cook it for more people? Ask the AI and it'll do the boring maths for you.
Weeknight chicken & rice
The idea is simple: sear, add rice and stock, then let the heat do the work while you tidy up or chill.
Ingredients
Stick roughly to the rice and stock ratio. Everything else is flexible – the AI can help you tweak flavours.
- 500 g chicken (thighs or breasts), cut into pieces
- 300 g rice
- 600 ml chicken stock
- 1 onion, finely chopped
- 1–2 tsp mixed spices (paprika, garlic powder, etc.)
Method
- 1
Sauté
- 2
Add rice & stock
- 3
Simmer
Once the rice is in, keep the heat low and resist stirring too much. Let it quietly absorb the stock.
Gear that helps (optional)
Any pan and lid will work. These just make one-pan dinners less of a faff.
Lidded sauté pan
Wide base for even rice and enough height for stock and steam.
Wooden spoon or spatula
Good for stirring without scratching non-stick pans.
Measuring jug
Makes it easy to hit the stock amount without guessing.
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Quick questions
Can I use leftover cooked chicken?
Yes. Cook the rice in stock first, then stir in shredded chicken near the end so it warms through. Ask the AI for exact timings based on what you have.
Which spices work best?
Paprika, garlic powder, onion powder and a bit of cumin all work. Or keep it simple with just salt and pepper. The AI can build a spice mix for the exact flavour you want.
Want something with more sauce or spice? Check the other recipes on the main page.
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