Chicken + Rice

Name: Chicken + Rice
Total time: 30 min
Ingredients: 500 g chicken (thighs or breasts), cut into pieces; 300 g rice; 600 ml water (double the rice); 1 onion, sliced; 2 tomatoes, sliced; 2 tbsp tomato paste; 3 cloves garlic, crushed; 1 tbsp olive oil; 1 tsp chilli powder; 1 tsp paprika; 1 tsp mixed herbs; Fresh oregano, fresh parsley, 2 fresh bay leaves; 1/4 lemon, juiced; Salt and black pepper; Parmigiano Reggiano and fresh parsley, for serving

Weeknight-friendly chicken and rice, comforting and simple.

Time30 minTagschicken · rice · comfortOpen on Instagram

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chicken rice comfort

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Method

Season the chicken with olive oil, chilli powder, crushed garlic, mixed herbs, paprika, some fresh parsley, salt and pepper.
Fry the chicken in a pan until cooked through. Remove and set aside, but leave the juices in the pan.
Add the sliced onion and tomato paste to the pan. Fry until the onion softens.
Add fresh oregano, fresh parsley and the bay leaves. Fry for another minute.
Add the sliced tomatoes and squeeze in the lemon juice. Fry for about 5 minutes.
Add the rice and stir through. Fry for 2 minutes so the rice toasts a little.
Pour in the water. Bring to a simmer, then put a lid on.
Cook until the rice is done. Higher heat for drier rice, lower heat for softer.
Add the chicken back on top. Serve with fresh parsley and Parmigiano if you like.

Notes that actually help

Don’t keep lifting the lid. Steam is half the cooking.

Resting matters. Give meat a few minutes off the heat so juices settle.

Read the full method once before you start. Most “fails” are just step-order problems.