Who knew cooking wholegrain rice could be this easy? The nutty and delicious wholegrain rice adds a good bite and flavour to this simple one-pan dish. It's a great one for batch cooking.
Ingredients | Serves 2:
4 chicken thighs, bone-in, skin-on
200g Nice Rice Wholegrain basmati, rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground paprika
100g cherry tomatoes
Zest and juice of 1 lemon
500ml chicken stock
50g feta cheese, crumbled
2 tbsp fresh dill, chopped
Extra virgin olive oil
Salt and pepper, to taste
Method:
- Season the chicken with salt.
- Heat 1 tbsp olive oil in a large, deep pan over medium-high heat.
- Add the chicken, skin-side down, and sear for several minutes on each side until golden brown. Remove and set aside.
- In the same pan, add the onion and cook until softened. Add garlic and cook for another minute until fragrant.
- Add the oregano, paprika and then the cherry tomatoes.
- Scatter in the washed rice to the pan, stirring to coat with the aromatics.
- Pour in the chicken stock and lemon juice, and bring to a boil.
- Place the seared chicken on top of the rice, skin-side up.
- Cover the pan, reduce heat to low, and simmer until the rice is cooked and the chicken is tender, around 30 minutes.
- Scatter over crumbled feta and dill. Finish with a drizzle over extra virgin olive oil
- Fluff the rice around the chicken and serve warm. Enjoy!