Golden Chicken and Rice

There is nothing better than a one-pot chicken dish on a weeknight when time just isn't on your side. This dish caters for all and is guaranteed to have even the fussiest of eaters returning for more. Fluffy rice, juicy chicken and a hint of spice.

Method

Based on 4 servings, adjust as needed.

Step 1

Season the diced chicken with salt. Place a large high-sided saute pan or casserole dish onto the stove and turn the heat to medium. Add the oil, and once hot, add the diced chicken. Cook for 4-5 minutes or until golden. Remove from the pan. You will be cooking these more later, so don't worry that they aren't cooked through at this stage.

Step 2

Add a splash more oil to the same pan before adding in the diced onion, garlic and ginger paste and a little salt. Cook for 5-6 minutes, until the onion starts to soften.

Step 3

Add the ground turmeric, ground cumin and crushed chilli flakes (optional). Coat the onions in the spices before adding the rice. Stir again until the rice turns yellow from the turmeric.

Step 4

Pour the hot chicken stock over the rice. Stir again, then nestle the browned chicken into the rice. Bring to a simmer. Once simmering, reduce the heat to low, place on a lid and cook for 10 minutes. At this point, add the spinach and the peas. Place the lid back on and cook for a further 10 minutes or until the rice is just cooked and the spinach wilted. Turn off the heat, stir a little and leave to stand for 5 minutes. NB: If there is still a little stock in the bottom of the pan, leaving the rice to stand should sock it all up.

Step 5

Remove the lid from the pot with your chicken and rice and give it another stir. Scatter over the toasted pine nuts or flaked almonds. Serve in large bowls while piping hot with a wedge of lemon, lots of black pepper and ** mango chutney**, if you like.

  • Ingredients
  • Based on 4 servings
  • 100g Baby Spinach Leaves, chopped (if you're making your own you'll need 2 cups of basil leaves) 1x Sainsbury's Baby Leaf Spinach 100g
  • 640g Diced Chicken Breast, or use thigh 1x Sainsbury's British Diced Chicken Breasts 640g
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 1tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g
  • 650mls Chicken Stock, hot and strong 1x Knorr Stock Pot Chicken 4x28g
  • 4 Lemon Wedges 1x Sainsbury's Lemons
  • 1tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g
  • 2 tbsp Pine Nuts, toasted, or any seeds 1x Sainsbury's Pine Nuts 100g
  • 100g Petit Pois 1x Sainsbury's Petits Pois 910g
  • 1 Onion, finely diced 1x Sainsbury's Onions Loose
  • 2 heaped tbsp Garlic and Ginger Paste 1x KTC Minced Garlic & Ginger Paste 210g
  • 1tsp Ground Turmeric 1x Sainsbury's Turmeric 48g
  • Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g
  • 300g Long Grain Rice 1x Sainsbury's Easy Cook Long Grain White Rice 1kg
  • 4 tsp Mango Chutney, to serve 1x Sainsbury's Sweet Mango Chutney 240g
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