Latin Style Chicken & Rice
One pot chicken and rice with smoked paprika, loads of coriander, and a juicy risotto style finish
Prep
15 mins
Cook
25 mins
Serves
4
Difficulty
Easy
Ingredients
Spice base
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon cooking salt
- 1/8 teaspoon freshly cracked pepper
Veg and herbs
- 1/3 cup coriander, half roughly chopped and half finely chopped
- 1/4 red capsicum, finely chopped
- 3 garlic cloves, finely chopped
- 1 small onion, finely diced
- 2 green shallots, finely chopped
Chicken and rice
- 3 boneless chicken thighs, cut into small pieces
- 3 drumsticks
- 2 cups basmati rice
- 4 to 5 cups water
- 2 chicken stock cubes
Method
- Heat the oil in a pot over medium heat.
- Add the salt, pepper, and paprika and stir for a few seconds to bloom the spices.
- Add the onion, capsicum, garlic, shallots, and half of the coriander. Cook for 30 seconds.
- Add the chicken thighs and drumsticks and mix until everything is well coated.
- Place the lid on and cook for 5 minutes.
- Remove the lid, stir, then add the rice, 4 cups of water, and the stock cubes.
- Bring to a gentle simmer.
- Cover and cook for 12 to 15 minutes. If it looks too dry, add an extra cup of water.
- When the texture is like a runny risotto, add the remaining coriander and stir. Serve carefully, it will be very hot.
Tips
- Keep it at a gentle simmer so the rice cooks evenly without catching on the bottom
- Start with 4 cups of water, then add more only if it looks dry near the end
- For extra colour, add a handful of peas or corn in the last 5 minutes
- If your stock cubes are salty, taste before adding extra salt
Storage
- Store airtight in the fridge for up to 3 days
- Reheat with a splash of water to loosen the rice back to that creamy texture
- Not ideal for freezing as rice can change texture, but it will still taste good if you do
Macros (approx)
Calories
745 kcal
Protein
45 g
Carbs
85 g
Fat
22 g
Based on 4 serves. Values are estimates and will vary by brand and the exact size of the chicken pieces.
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