Chicken and rice hotpot Recipe

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serves:

2

Skill:

easy

Cost:

cheap

5-a-day:

1

Prep:

10 min

Cooking:

35 min
(may need 5 mins extra)

Nutrition per portion

RDA
Calories 705 kCal 35%
Fat 21g 30%
  -  Saturates 3.5g 18%

You don’t need many ingredients to make this tasty chicken and rice casserole. Plus it’s cheap, quick and dead easy!

Ingredients

  • 3tbsp olive oil
  • 2 medium onions, peeled and chopped
  • 4 chicken drumsticks or thighs (or two of each)
  • 175g (6oz) long-grain rice
  • 600ml (1 pint) chicken stock
  • 250g (8oz) carrots, peeled and thinly sliced
  • 1 bay leaf
  • Salt and freshly ground black pepper

Method

  • Heat the oil in a pan and add the onion. Fry it gently for 3 mins, then add the chicken drumsticks or thighs, and fry them until lightly browned on all sides.

  • Add the rice and cook for 1 min, stirring continuously. Stir in the chicken stock, carrots, bay leaf and salt and pepper.

  • Simmer the mixture gently for 35-40 mins, or until the chicken is tender. Serve with a mixed salad, if liked. (Not suitable for freezing).

More Recipe Ideas

Top Tip

Woman's Weekly cookery editor Sue McMahon says they used a pack of 4 chicken drumsticks and 4 thighs and doubled the ingredients. The chicken was only £3.35 for all of it, so it's an economical meal