by Pip Payne
A lovely, easy one-pot rice dish that makes an easy family-friendly meal. As I make this for my chilli-averse children, I don’t add any spice while I’m cooking it, but scatter on some jalapeños or add a squeeze of chilli sauce to my portion at the table.
Based on 4 servings, adjust as needed.
Spray a sauté pan (for which you have a lid) with oil and fry the spring onions and whole chicken breasts for 3 minutes, turning the breasts a couple of times to lightly brown each side.
Pour the hot stock into the pan, bring to a simmer and add all the other ingredients except for the lime wedges and the chopped parsley, these are for garnish.
Simmer for 20 minutes, turning the chicken breasts over after 10 minutes.
After 20 minutes, check the chicken is cooked through (see tips), and that the rice is just tender. Remove from the heat, place a lid on and leave to rest for 2 minutes.
Remove the chicken breasts and finely slice them, then stir back into the rice. Serve with lime wedges and parsley.