One Pan Chicken and Rice

All you need is one pan to make this flavour-packed chicken and rice. It’s simple, hearty and always hits the spot.

Serves 4

Ingredients

• 4 boneless chicken thighs with skin 
• 2 tbsp olive oil 
• 1 tsp of each spice:
  • Onion powder
  • Garlic powder 
  • Thyme 
  • Paprika
  • Salt
  • Pepper
• ½ brown onion, diced 
• 2 garlic clove, roughly chopped
• ½ red capsicum, diced 
• ½ green capsicum, diced  
• 1 cup rice 
• ¼ cup water 
• 1.5 cups chicken stock
• 1 tbsp chopped parsley 
• 1 tbsp chilli flakes (optional) 

Method:

1. Combine the spices listed above to make the spice mix 
2. Marinate the chicken breast with the olive oil and half the spice mix 
3. Place a large saucepan/crockpot on the stove and add the chicken thigh skin side down. Bring the heat to high (to allow the fat to render) and cook for 7 minutes (flipping half way through or when the skin is crispy)
4. Remove the chicken from the pan (set aside on a plate) and leave the fat from the skin in the pan (adds lots of flavour to the rice!)
5. Add the onion, garlic and capsicum to the pan and stir for one minute. Add the water to deglaze the pan
6. Add the rice and toss to coat in the flavour before adding the rice, stock and remaining spice mix
7. Add the chicken back to the pan and cook covered for 15 minutes on a low-medium heat 
8. Remove chicken from the stove and let rest covered for 10 minutes before serving 
9. Garnish with parsley, chilli flakes and enjoy!