CHICKEN AND RICE WITH PEAS RECIPE | REAL SIMPLE
Provided by Dawn Perry
Total Time 1 hours 10 minutes
Yield Serves 4
Number Of Ingredients 10
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
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
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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