Mary berry one pot chicken and rice
Mary berry one pot chicken and rice is a simple yet flavorful recipe that involves cooking chicken, rice, vegetables, and herbs in one pot. The dish is perfect for a weeknight dinner or when you want to prepare a meal with minimal cleanup. The recipe calls for boneless chicken thighs cooked with onions, garlic, bell peppers, paprika and thyme which are then simmered with long-grain rice in stock until tender. This creates an aromatic dish full of flavor that can be served as it is or accompanied by some steamed greens on the side.
Why people also love Mary berry one pot chicken and rice
People love Mary Berry’s one pot chicken and rice recipe for several reasons. Firstly, it is a simple and easy-to-follow recipe that can be prepared in just one pot, making clean-up quick and hassle-free. Secondly, the dish is packed with flavor thanks to the combination of herbs and spices used in the recipe.
The tender chicken thighs are cooked with onions, garlic, bell peppers, paprika and thyme which infuses the whole dish with aromatic flavors. Lastly, this dish is versatile as it can be served on its own or accompanied by some steamed greens or a salad on the side for a complete meal. Overall, Mary Berry’s one pot chicken and rice is a delicious comfort food that people enjoy making time after time again due to its simplicity yet great taste!
Ingredients:
- 8 boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2 red bell peppers, deseeded and sliced
- 1 tsp smoked paprika
- Leaves from a few sprigs of thyme or rosemary
- 250g long-grain rice (such as basmati)
- 600ml hot chicken stock
Instructions:
- Preheat your oven to 180C/160C Fan/Gas Mark4.
- Season the chicken thighs with salt and pepper.
- Heat the olive oil in a large ovenproof casserole dish over medium-high heat.
- Add the seasoned chicken thighs and cook for 3-4 minutes on each side until browned. Remove the chicken from the pan and set aside.
- Add the onions, garlic, and red bell peppers to the same pan and sauté for 5 minutes until softened.
- Stir in smoked paprika, thyme or rosemary leaves, and rice. After this,Cook for a minute while stirring occasionally.
- Pour in hot chicken stock into the dish with rice mixture then add back in your cooked chicken pieces
- Bring everything to a simmer over medium heat before transferring it into preheated oven
9.Cover tightly with lid or foil then bake for about 30 minutes.
10.Remove from oven once done cooking; let rest covered off heat source for another few minutes.
11.Serve immediately garnished with some fresh herbs if desired.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Difficulty: Easy
- Yield: Serves 4-6 people
Servings Suggestions:
This dish can be served on its own or accompanied by some steamed greens or a salad on the side for a complete meal. It also pairs well with crusty bread.
Expert Tips & Tricks:
- You can use bone-in chicken thighs instead of boneless if you prefer.
- For added flavor, you can substitute half of the chicken stock with white wine.
- To make this dish spicier, add more smoked paprika or chili powder to taste.
Nutrition Information:
Calories per serving (based on six servings): 428 calories
Fat per serving :16g
Saturated Fat per serving: 4 g
Carbohydrates per serving: 38 g
Fiber per serving: 2.5 g
Sugar per serving: 6 g
Protein per serving :32 g
Presentation:
To present this dish, you can serve it in the casserole dish or transfer it to a large platter for family-style dining. Garnish with some fresh herbs such as parsley or thyme for added color and flavor. You can also sprinkle some paprika on top of the chicken pieces to make them more visually appealing. Serve hot and enjoy!
Variations and substitutions for Mary berry one pot chicken and rice recipe:
- Vegetarian option: You can make a vegetarian version of this dish by substituting the chicken with mushrooms or tofu. Instead of using chicken stock, use vegetable stock to keep it meat-free.
- Seafood option: If you prefer seafood, you can substitute the chicken with shrimp or scallops. Add them in towards the end of cooking so they don’t overcook.
- Spicier version: For those who like spicy food, add more smoked paprika or chili powder to taste.
- Different vegetables: Feel free to swap out the red bell peppers for other veggies such as zucchini, eggplant or carrots depending on your preference.
- Brown rice alternative : Substitute long-grain white rice with brown rice for a healthier alternative
- Herb substitutions: Instead of thyme or rosemary, you can use other herbs such as oregano, basil or cilantro to add a different flavor profile.
- Broth substitution : You may also substitute the chicken broth with vegetable broth for vegan option
- Grain alternatives: Quinoa and couscous are great alternative grains that can be used in place of rice
- Gluten-free option: If you need a gluten-free version, make sure to use gluten-free chicken stock and double-check all ingredients to ensure they’re gluten-free.
- Different protein options : Chicken breast , beef cubes or lamb chunks can replace the boneless thighs
Recommendations and notices:
- Use a heavy-bottomed casserole dish with a tight-fitting lid to ensure even cooking.
- Make sure the chicken is cooked through before serving by checking that it reaches an internal temperature of 165°F (74°C).
- Be careful not to overcook the rice as it can become mushy or sticky if left on heat too long
- If you prefer your vegetables more tender, cut them into smaller pieces or sauté them longer before adding in other ingredients
- Adjust seasoning according to your taste preference
- You may add lemon wedges at the end of cooking time for added freshness and flavor
- To avoid undercooking/overcooking chicken thighs , use kitchen thermometer .
- Don’t forget to let the dish rest for a few minutes before serving to allow the flavors to meld together and the rice to absorb any excess liquid.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This recipe is perfect for meal prep as it can easily be reheated throughout the week, making it ideal for busy schedules or quick lunches.
FAQ
Yes, you can definitely use bone-in chicken thighs if that’s what you prefer. Make sure to adjust the cooking time as needed.
Yes, you can certainly use brown rice instead of white rice. Keep in mind that it may take longer to cook than white rice so adjust the cooking time as needed.
Yes! You can make a vegetarian version by substituting the chicken with mushrooms or tofu and using vegetable stock instead of chicken stock.
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Yes, you can freeze this dish. Just be sure to cool it completely before transferring it to a freezer-safe container or bag. It will keep in the freezer for up to approximately 2-3 months.
Absolutely! You can use any vegetables that you like such as zucchini, eggplant, carrots or green beans.
Yes, if you prefer your food spicy, feel free to add more smoked paprika or chili powder according to your taste preference.
The rice should be tender and fully cooked through with no hard pieces remaining. If needed, you can add a bit more liquid and continue cooking until the rice is fully cooked. You can also check for doneness by tasting a few grains of rice to see if they are tender.
Conclusion:
Mary Berry’s one pot chicken and rice is a delicious and easy-to-make recipe that combines tender chicken thighs, flavorful vegetables, aromatic herbs, and fluffy long-grain rice in one pot. This dish is perfect for a weeknight dinner or when you want to prepare a meal with minimal cleanup. The smoky paprika adds depth of flavor while the thyme or rosemary infuses the dish with an herbaceous aroma. By following these simple instructions, you can easily create this hearty meal at home that will surely impress your family or guests!
