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.
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.
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.
Home
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.
Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.
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.
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.
When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.
Ingredients
Directions
Preheat oven to 200°C. Combine paprika, salt, pepper and oil to form a runny paste. Brush chicken skin with paste.
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.
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.
When it has had its time in the oven, remove, using a fork fluff up the rice. Scatter with fresh dill or parsley.
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Food Enthusiasts & Gym Junkie
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