Make a wholesome chicken dinner for all the family in under an hour. Plus, you only need one pan, so there’s less washing-up
Prep:10 mins
Serves 4
1 tbsp smoked paprika1 tbsp ground coriander2 garlic cloves, finely grated2 tsp rapeseed oil600g boneless, skinless chicken thighs, halved700ml hot vegetable bouillon, made with 2 tsp powder250g easy-cook brown rice320g leeks, washed and sliced1 tsp dried oregano or 1 tbsp fresh thyme2 bay leaves (optional)320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)
STEP 1Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.STEP 2Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.STEP 3Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.
