One Pan Chicken and Rice

One Pan Chicken and Rice: Step by Step

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1. Season the chicken with the salt. Heat the oil in a large lidded pan and brown the chicken skin-side down for 6 minutes. Pour off all but 1 tbsp of the fat.

   Mark done Start 6 min timer

2. Soften the onion in the same pan for 4 minutes, add the garlic and paprika, then the rice for 1 minute.

   Mark done Start 4 min timer

3. Pour in the stock, bring to the boil and set the chicken on top skin-side up. Cover and cook on low heat for 25 minutes.

   Mark done Start 25 min timer

4. Scatter the peas over for the last 5 minutes. Rest for 5 minutes, fluff and serve with the parsley and lemon.

   Mark done Start 5 min timer

What Can Go Wrong

1. Pour off excess fat.
2. Do not lift the lid.
3. If your hob runs hot, check at 20 minutes.
4. Rest before fluffing.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

On the Table Alongside

Green salad · Roasted broccoli · Lemon wedges · Garlic bread

Keeping One Pan Chicken and Rice

Keeps in the fridge for 3 days. Reheat with a splash of water.

Common Questions

One Pan Chicken and Rice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.