One-Pot Chicken and Vegetable Rice

Ingredients

• 8 drumsticks Chicken drumsticks (or thighs/fillets) (Washed with salt, water and lemon juice, then rinsed)
• 2 units Carrots (Cut into small dice)
• 1 piece Onion (Finely chopped)
• 1 piece Green bell pepper (Cut into strips)
• 1 piece Red bell pepper (Cut into strips)
• 2 pieces Fresh tomatoes (Pureed (or 1 can of diced tomatoes))
• 3 cloves Garlic cloves (Crushed or minced)
• 150 g Frozen peas (Quickly thaw in warm water)
• 1 tablespoon Tomato paste (Optional if you have fresh tomatoes)
• 2 tablespoons Olive oil (For cooking the chicken and aromatics)
• 2 tablespoons Fresh cilantro (Chopped, plus extra at end of cooking)
• 1 teaspoon Sweet paprika
• 1 teaspoon Ground ginger
• 1 teaspoon Ground turmeric
• to taste Salt
• to taste Black pepper
• 300 g Medium-grain white rice (Rinsed several times to remove starch)
• 600 ml Boiling water (Adjust according to rice cooking)

Instructions

1. Ingredient preparation

   Wash the chicken drumsticks in salted water with a splash of lemon, rinse and drain. Cut the carrots into small dice, finely chop the onion, cut the bell peppers into strips, puree the tomatoes, crush the garlic and rinse the rice under cold water until the water runs clear.

   Time: PT15M

2. Sear the chicken

   Heat 2 tablespoons of olive oil in the pot over medium heat. Add the drumsticks and brown for 2 minutes on one side, cover for 1 minute, then flip and brown the other side for 2 minutes.

   Time: PT5M

   Temperature: 180°C

3. Sweat the onion and garlic

   Add the chopped onion and crushed garlic to the pot. Stir and cover for 1 minute until the onion becomes translucent.

   Time: PT2M

   Temperature: 180°C

4. Add spices and tomato

   Sprinkle the paprika, ginger and turmeric, add salt and pepper, then pour in the tomato purée (or paste). Quickly mix to coat the chicken and aromatics.

   Time: PT2M

5. Add the vegetables

   Stir in the green and red bell peppers and carrot dice. Stir, cover and cook for 2 minutes over medium heat.

   Time: PT2M

   Temperature: 180°C

6. Add rice, peas and liquid

   Add the chopped cilantro, peas, rinsed rice, then pour in 600 ml of boiling water. Stir gently to distribute the rice evenly.

   Time: PT3M

7. Cook the rice

   Bring back to a boil, then reduce heat to the lowest setting, cover and simmer for 10 to 12 minutes until the rice is tender and the liquid is absorbed.

   Time: PT12M

   Temperature: 90°C

8. Finishing and serving

   Turn off the heat, add the remaining fresh cilantro, gently stir and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g