Advertisements

Home

  • One pan chicken with Braised Rice & Peas

    A simple meal with delicious and cosy flavours. This one pan recipe is a great kitchen de-stresser, it just requires a little work at the beginning then pop it into the oven to do the rest. The rice is easily fluffed up with a fork and the peas and leaks give a mellow sweet flavour. Cooking the chicken on top of the rice allows the steam given off the ability to create a succulent and moist chicken packed with flavour. It is also as important to remove the lid halfway through cooking so that the chicken skin can crisp up, after all who wants damp soggy chicken skin?

    If you like to watch recipes, check out my You tube channel and subscribe. Give any recipes you like a thumbs up. Link below recipe.

    One pan roast crispy chicken thighs with sweet mellow braised peas & fluffy rice.

    ShareTweetSaveShareShareBigOven

    Roast chicken thighs with braised rice and peas

    Yields4 Servings

     1 tsp Smoked paprika
     1 tsp Sea salt flakes
     1 tsp Cracked black pepper
     1 tbsp Olive oil
     8 Chicken thighs
     1 Leek Trimmed, washed and cut into thin disks
     2 Garlic clovespeeled
     1 tbsp Dried dill
     60 ml Vermouth
     190 g Basmati Rice
     500 ml Chicken or Vegetable stock
     1 Small bunch fresh parsley or dill chopped

    1

    Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.

    2

    Heat a heavy based pan or shallow casserole over a high heat, that is oven proof and has a tight fitting lid. Place the chicken in skin side down and allow to crackle and fry until skin has become golden and bronzed. Then transfer to a plate.

    3

    Turn the heat under the pan down to low and add in leeks. Mince in the garlic and stir about until the leeks have softened. Add the peas, vermouth and dried dill to the pan. Let bubble for a moment before adding in rice and pouring over chicken stock. When it begins to bubble again, place the chicken on top. Put the lid on and transfer to the oven. Cook in the oven with a lid on for 30 minutes and then a further 30 minutes without the lid.

    4

    When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.

    Ingredients

     1 tsp Smoked paprika
     1 tsp Sea salt flakes
     1 tsp Cracked black pepper
     1 tbsp Olive oil
     8 Chicken thighs
     1 Leek Trimmed, washed and cut into thin disks
     2 Garlic clovespeeled
     1 tbsp Dried dill
     60 ml Vermouth
     190 g Basmati Rice
     500 ml Chicken or Vegetable stock
     1 Small bunch fresh parsley or dill chopped

    Directions

    1

    Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.

    2

    Heat a heavy based pan or shallow casserole over a high heat, that is oven proof and has a tight fitting lid. Place the chicken in skin side down and allow to crackle and fry until skin has become golden and bronzed. Then transfer to a plate.

    3

    Turn the heat under the pan down to low and add in leeks. Mince in the garlic and stir about until the leeks have softened. Add the peas, vermouth and dried dill to the pan. Let bubble for a moment before adding in rice and pouring over chicken stock. When it begins to bubble again, place the chicken on top. Put the lid on and transfer to the oven. Cook in the oven with a lid on for 30 minutes and then a further 30 minutes without the lid.

    4

    When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.

    Chicken with braised Rice & Peas

    You may also like:

Advertisements