One-Dish Chicken & Rice Bake
Who doesn't love a one-pan meal, especially on those busier days... Tender chicken thighs baked with mushrooms bacon peas pimentos, and perfectly cooked fluffy rice. This recipe is easy to make and sure to please the whole family!
[adrotate group="2"] [adrotate group="4"]- 8-9 Boneless Chicken Thighs
- Chicken Seasoning (see note)
- Salt & Pepper
- 1 Medium Onion (diced)
- 2 Cloves Garlic (crushed)
- 200g/7oz Streaky Bacon (chopped)
- 300g/10.5oz Mushrooms (sliced)
- 1 Tin 410g/14oz Red Pimentos (roughly chopped not too small)
- ½ Cup Frozen Peas
- 200g/7oz Polpa (Diced Tomatoes)
- 2 Tsp Paprika
- 1 Tsp Turmeric
- 2 Tsp Mild Curry Powder
- Few dashes Worcestershire Sauce
- 1½ Cups Raw Rice
- 2¾ Cups Water
Season chicken pieces with chicken seasoning, salt and pepper.
Brown in a little olive olive and butter. Remove from pan and place in a baking dish.
To the same pan add the chopped bacon and cook until nearly crispy. Remove and set aside.
Add the onions, mushrooms, and garlic and cook until softened.
Add the paprika, turmeric, curry powder, and a few dashes Worcestershire sauce.
Turn off heat and add the bacon, peas, pimentos, polpa and rice.
Spoon the filling around the chicken in the dish.
Pour the water just over the rice. With a fork just move it around to make sure the water is mixed in well.
Cover with foil and bake in an oven at 190C/375F for 45 minutes.
Before serving fluff up the rice with a fork.
Enjoy!