One Pan Chicken Rice

Step 1

Preheat oven to 180°C/350°C (fan-forced).

Step 2

In an oven proof pan or deep baking tray add the butter, onions and celery. Bake in the oven for 5 minutes.

Step 3

Mix the rub ingredients together in a small bowl.

Step 4

Add the garlic, rice, broth (or stock), boiling water, carrots, parsnip and capsicum to the pan plus 1 tablespoon of the rub mix. Mix well to combine.

Step 5

Lay the chicken skin side up on top. Drizzle with a little olive oil and sprinkle over the remaining rub.

Step 6

Cover with a tight fitting lid or foil (or both) and bake for 30 minutes (it needs to be super tight to create lots of steam to cook the rice). Remove the foil and bake for another 20 minutes (or until the chicken is cooked through).

Step 7

Once cooked, remove from the oven and rest for a few minutes. Remove the chicken from the pan (pop it onto a dinner plate) and mix in the baby spinach, fluffing up the rice. Add the chicken back to the pan to serve (make sure you drizzle in any juices from the plate too).

Step 8

You can use your TMX to chop the vegetables if you like.

Step 9

Start with the onion and celery. Chop 5 sec, speed Add to the pan to cook. Mix the rub ingredients together in a small bowl.

Step 10

Chop the garlic, 5 seconds, speed Add the carrot and parsnip, chop 4-5 seconds speed 5.

Step 11

You can add the capsicum (with the carrot) to be chopped too. I personally like to chop by hand so there are even sized pieces. Continue from step 4 above.

Step 12

Chop the spinach 2-3 seconds, speed 4 (or chop by had too if you prefer).

Step 13

Serve with a leafy green side salad or more vegetables (if you like).

Step 14

Re-heat, covered in a low oven until just hot.

Step 15

Store in an airtight container in the fridge or freezer.

Step 16

For boneless and skinless thigh or breast, cook the rice covered for 30 minutes, then add the chicken for the last uncovered 20 minutes.

Step 17

For brown rice, add an extra ½ cup hot water. Bake covered for 50 minutes adding the chicken after 20 then bake uncovered 20 minutes until rice is tender. Brown rice is tested with brown basmati (other kinds of brown rice may vary cook time).