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%
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  • 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).

    Top tip for making Chicken and rice hotpot

    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

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    (209 ratings)
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