ONE-POT CHICKEN & VEGETABLE RICE

 

Tender chicken, fluffy rice and colourful vegetables cooked together for an easy, satisfying supper.

Serves 2 generously | About 45 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Original Ghee
• 300g boneless, skinless chicken thighs, cut into 2cm pieces
• 150g white basmati rice, rinsed and drained
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 100g green beans, cut into short pieces
• 100g frozen peas
• 1 garlic clove, finely chopped
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric
• 300ml hot reduced-salt chicken stock, plus extra if needed
• Salt and black pepper, to taste
• Plain yoghurt, to serve (optional)

METHOD:

1. Melt the ghee in a heavy-based saucepan with a tight-fitting lid. Add the cumin seeds and let them gently sizzle for 20 seconds.

2. Add the onion and cook over medium heat for 4–5 minutes.

3. Add the chicken and cook for 5 minutes, turning occasionally. Stir in the garlic and cook for 30 seconds.

4. Add the rice, carrot, green beans and turmeric. Stir gently, then pour in the hot stock.

5. Bring to a gentle simmer. Cover, reduce the heat to low and cook for 12 minutes.

a. Scatter the peas over the rice, replace the lid and cook for another 5–7 minutes. The rice should be tender, the liquid absorbed and the chicken cooked through, reaching 75°C for 30 seconds. If needed, add a splash of hot stock and cook a little longer.

b. Remove from the heat and leave covered for 5 minutes. Fluff gently with a fork and season to taste.

Serve on its own, with a spoonful of plain yoghurt if you like.

GHEE TIP
Gently coating the rice in ghee before adding the stock adds aroma. Avoid stirring repeatedly while the rice cooks.