One Pot Chicken & Rice

• 540 g - Basmati Rice

• 600 g - Chicken thighs

• 60 ml - Oil

• 1 - Onion, finely chopped

• 30 g - minced garlic

• 75 g - Peas

• 75 g - Carrots

• 75 g - Bell pepper

• 15 g - salt

• 15 g - chicken bouillon

• 5 g - Onion Powder

• 5 g - ground cumin

• 5 g - ground coriander

• 15 g - paprika

• 1 L - Chicken or Vegetable Stock

Ingredients

Servings

• 540 g - Basmati Rice

• 600 g - Chicken thighs

• 60 ml - Oil

• 1 - Onion, finely chopped

• 30 g - minced garlic

• 75 g - Peas

• 75 g - Carrots

• 75 g - Bell pepper

• 15 g - salt

• 15 g - chicken bouillon

• 5 g - Onion Powder

• 5 g - ground cumin

• 5 g - ground coriander

• 15 g - paprika

• 1 L - Chicken or Vegetable Stock

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Instructions

1. Heat the oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly browned, about 5-7 minutes.

2. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.

3. Add the chicken thighs to the pot, along with the salt, chicken bouillon, onion powder, ground cumin, ground coriander, and paprika. Stir well to coat the chicken pieces with the spices and cook for 7-8 minutes, stirring occasionally, until the chicken starts to brown.

4. Optional step: If you prefer a slightly crispy texture on the chicken, remove the chicken pieces from the pot and place them on a baking tray. Broil in the oven at 170 degrees Celsius for about 15 minutes or until the chicken is slightly golden brown.

5. Add the carrots, bell peppers, and peas to the pot. Stir well to combine with the chicken and spices, and sauté for another 2 minutes.

6. Pour in the chicken or vegetable stock and bring the mixture to a boil.

7. If needed, add an additional cup of boiling water to the pot to ensure there is enough liquid to cook the rice.