CHICKEN RICE PEAS RECIPE RECIPES

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CHICKEN AND RICE WITH PEAS RECIPE | REAL SIMPLE



Chicken and Rice With Peas Recipe | Real Simple image

Provided by Dawn Perry

Total Time 1 hours 10 minutes

Yield Serves 4

Number Of Ingredients 10

1 tablespoon olive oil
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
kosher salt and black pepper
1 medium onion, chopped
1 red bell pepper, chopped
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 tablespoon fresh thyme leaves
1 cup frozen peas
½ cup pitted green olives, halved

Steps:

  • Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.
  • Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.
  • Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

Nutrition Facts : Calories 672 calories, CarbohydrateContent 51 g, CholesterolContent 143 mg, FatContent 30 g, FiberContent 3 g, ProteinContent 46 g, SaturatedFatContent 7 g, SodiumContent 756 mg, SugarContent 5 g

CHICKEN WITH RICE & PEAS RECIPE | BBC GOOD FOOD



Chicken with rice & peas recipe | BBC Good Food image

When hunger strikes this healthy chicken with rice and peas dish will not only fill you up but provide plenty of nutrients, too, containing three of your five-a-day

Provided by Good Food team

Categories     Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 16

1 tbsp rapeseed oil
2 red onions, halved and sliced
4 chicken legs (about 1 kg in total), skin removed
1 tbsp fresh thyme leaves
1 tbsp Madras curry powder
1 tsp ground allspice
4 large tomatoes, chopped
1 red chilli, deseeded and sliced
2 garlic cloves, chopped
2 tsp vegetable bouillon
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves, plus extra to serve
1 tsp vegetable bouillon
400g can black-eyed beans

Steps:

  • Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
  • Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn’t starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

Nutrition Facts : Calories 571 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 10 grams fiber, ProteinContent 49 grams protein, SodiumContent 0.5 milligram of sodium

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