This is a really easy and something all the family might in enjoy too. It doesn't take long to prep and then you can just bung in the oven for 50 mins. It's a Faye Ripley recipe (with a few tweaks to accommodate what we're more likely to have in the fridge!) who I didn't even know wrote recipe books, so the credit for this one goes to her.
Ingredients (serves 4):
6 chicken pieces - I like skinless boneless chicken thighs, but chicken breasts would work well too
1 tbsp olive oil
1 large onion chopped
150g pancetta cubes, or bacon chopped into small strips works too
2 garlic cloves
280g brown basmati rice
700ml chicken stock
Juice and zest of a large lemon
2 or 3 sprigs of time, or I've also used frozen chopped thyme which works as well
250g frozen broad beans
freshly ground black pepper and salt for seasoning
Method:
Pre-heat oven to 200/220 degrees (fan/nonfan)
In a large casserole dish (one with a lid) - approx 4 litre size, brown the chicken pieces in some olive oil. Remove from the dish and set aside.
Add the pancetta/bacon to the dish, along with the onion and fry for a couple of minutes
Crush the garlic and add to the dish, stirring for a minute
Add the rice and stir so it is coated
Add the stock, lemon juice and zest, thyme, broad beans and some salt and black pepper to season, stir and bring to the boil
The turn off the heat, add the chicken on the top, put the lid on and put it in the oven for 50 mins
Serve with leafy green salad
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