One-Pot Chicken Thigh & Rice Bake

Ingredients

• 1 tbsp olive oil
• 6 boneless, skinless chicken thighs
• 1 onion, diced
• 1 red pepper, diced
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 300g long grain rice
• 600ml chicken stock
• 100g frozen peas
• Salt and pepper, to taste

Method

1. Heat the oil in a large, deep pan or flameproof casserole over medium-high heat. Season the chicken thighs and brown for 3-4 minutes on each side, then remove and set aside.
2. Add the onion and red pepper to the same pan and cook for 5 minutes until softened.
3. Stir in the garlic, smoked paprika, and turmeric and cook for 1 minute.
4. Add the rice and stir to coat it in the spices, then pour in the chicken stock and stir well.
5. Nestle the chicken thighs back into the pan, bring to a simmer, then cover and cook on low heat for 20 minutes, until the rice is tender and the liquid is absorbed.
6. Stir in the frozen peas, cover, and cook for a further 3 minutes until heated through.
7. Season with salt and pepper before serving.