1 Pan Herby or Spiced Chicken n Rice
1 Pan Herby or Spiced Chicken n Rice
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
Main Ingredients for both versions: Then choose below for spiced or herb additions.
  • 2 chicken thighs or 1 chicken breast per person
  • 2 cups Basmati Rice
  • 2 Cups of hot water / Chicken stock you can use an OXO stock cube
  • 2 Teaspoons Salt
  • 3 Tablespoons Tomato Puree
  • 1 Large Onion chopped fine
  • 3 Cloves Garlic crushed / minced
  • 2 Teaspoons Ginger chopped fine
  • Optional: a handful of garden peas mushrooms, sweetcorn etc.
The Spiced version
  • 1/2 Tsp Stick of cinnamon or 1 ground cinnamon
  • 6 Tsp Cardamom Pods or 1 Ground
  • 4 Cloves or 1 Tsp ground
  • 1 Tsp Peppercorns
  • 1 Tsp All Spice
  • 1/2 Tsp Fenugreek
  • 1/2 Tsp Paprika
  • 1 Tsp coriander
  • 1 Tsp Cumin
  • 1/2 tsp Chili
  • 1 tsp Tumeric
The Herby version
  • You can use fresh or dried herbs although fresh will give you a more aromatic flavour. Try and use fresh if possible!
  • 1 Tblsp chopped Tarragon
  • 1 Tblsp Lemon Thyme
  • 1/2 Tsp Chopped Oregano
  • 1 handful of Chopped Flat Leaf Parsley
  • Juice of 1/2 lemon
  • Zest of Half a lemon
Instructions
  1. First, have all your ingredients ready. If you are using spices which need to be ground, use your mortar and pestle, or spice grinder and do this and set aside. For herbs, have them all ready and chopped and set aside. Wash your rice by rinsing it with fresh water 3 - 4 times then leave in a bowl to soak with enough water to cover the rice. Set aside.
  2. Prepare the chicken, wash it and if they are big pieces, chop or cut into smaller pieces, say a tablespoon size. For thighs, you can leave whole or chop in half. Chop Onion, garlic & ginger.
  3. Have your stock ready in a jug, either use your own stock or add a stock cube to the measured amount of hot water and dissolve it.
  4. Add a bit of vegetable or olive oil to your pan and fry the onions, garlic and chicken until the chicken is golden. Be careful not to burn the onions as this will make them taste very bitter. Use a medium heat.
  5. In a separate small pan, if you are making the spiced version, add all the spices in a small pan, and warm over a low heat until you can smell them. About 30 - 40 seconds. Then add to the chicken and combine. Add the spices or herbs to the pan and combine. Add any vegetables you are using.
  6. Add the salt, tomato puree and combine everything. then add the DRAINED rice and give everything a good stir. Add the stock, stir once more then place the lid on the pan. Turn to a low heat and allow to cook for 20 -30 minutes.
  7. When the liquid has been absorbed, and the rice is 'dry', give it a stir, turn off heat, and leave with the lid on for 15 minutes.
  8. Your meal is ready! Serve with a dollop of sour cream or mayo!
  9. Take a spoon and fluff it up a bit in the pan and serve.