30 Minute One Pan Chicken & Rice
Okay, welcome to another episode of “Simple Twists” where I take some of my most popular recipes, or some really traditional ones, and give them a proper “Meliz’s Cooks” twist. This 30 minute one pan chicken & Rice dish is a simple twist on my ever-popular Tavuk Kapama recipe from Dinner Tonight, and really is perfect for dinner tonight. Video here Please make it.
Prep: 5 minutes
Cook: 30 minutes
Serves 4-6
Ingredients
1 chicken stock cube + 625ml (1pt) boiling hot water OR 625ml fresh chicken broth
250g easy-cook long grain white rice
3 tbsp olive oil
1 large brown onion, peeled and finely chopped
1 tsp sea salt flakes
1 large red romano pepper / kapya biber deseeded and finely chopped
1 tsp pul biber (Aleppo pepper/ Turkish red pepper flakes)
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
2 tbsp tatlı biber salçasi (Turkish sweet (mild)
red pepper paste)
1 tsp finely grated fresh garlic
500g chicken breasts, cut into 2-3cm pieces
¾ tsp coarse black pepper
100g (3½oz) frozen peas
3 bay leaves
1 unwaxed lemon, thinly sliced
2 tomatoes, thinly sliced
To garnish:
Finely chopped fresh
Pul biber
Method:
If using, dissolve the stock cube in boiling water and leave to one side.
Wash the rice in a sieve under cold running water until the water runs clear, then leave it to drain over a bowl.
Add the olive to a large deep frying pan and place on the hob over a medium-high heat. Add the onion, stir well, sprinkle in half of the salt, stir well again and soften for 5 minutes before adding the red pepper and softening for another 5 minutes.
Add the ground spices, stir until they release their aroma, then add the chicken, stir and cook for 3-4 minutes until sealed.
Stir through the red pepper paste and garlic, then the rice, followed by the peas and stock. Season with black pepper, add the bay leaves, lemon slices and tomatoes, bring up to the boil, then turn the heat down to a low simmer, pop the lid on the pan and let it cook for 12-15 minutes or until most of the liquid has been absorbed.
Take the pan off the heat, let it sit for 10 minutes with the lid on, and garnish with parsley and pul biber to serve.
