Basket
  COOKING TIME

60 minutes

  MAKES

Four adults

  DIFFICULTY

Easy to Intermediate

  NUTRITION

Balanced

Chicken and rice casserole

This is one of those easy dishes, always welcome, and you can turn it into any number of dishes.

 

In today’s podcast, Paul and Diana show you how easy it is to make your own, not to mention so much healthier!

LISTEN NOW

INGREDIENTS

5 – 6 boneless chicken thighs cut into small cubes

 

1 teaspoon each of dried parsley, paprika and turmeric

 

1/2 teaspoon of salt

 

3 cloves of garlic (grated)

 

1/4 teaspoon white pepper

 

Oil for frying

 

1 large onion

 

1 red pepper

 

1 green pepper

 

2 courgettes

 

1/2 aubergine

 

350 g rice or 3 packs of savoury rice

 

700 ml chicken stock

Combining the chicken with the vegetables

PODCAST NOTES

Mix the herbs and spices together with the salt and coat the chicken. Set aside while you prepare the vegetables.

 

 

Chop the vegetables into small cubes and fry on a medium heat in a little oil, with the garlic.

 

 

Place the vegetables in a large roasting pan.

 

Sprinkle over the vegetables with the rice.

 

Add more oil to the frying pan and cook the chicken, you might want to add a little more garlic too.

 

When coloured, spoon the meat over the rice and add any juices.

 

Deglaze the pan with some of the stock and then add to the roasting tin and the rest of the stock.

 

Cover with foil and bake at 180ºC, 350ºF, Gas 4

 

 

To vary:

 

 

Add mushrooms, leeks, peas, green beans

 

Make a different spice mix with curry powder or Chinese Five Space and Hoisin etc.

DISCOVER MORE ON THE PODCAST

These delicious meals will broaden your menu so try something new today!
Marzipan
Dessert, Podcast, Recipes, Special Occasions

No Comments

Post a Comment