One-Pot Chicken and Rice

The recipe

Instructions

1. 1
   Brown the chicken thighs in a large pot in a little oil until golden all over, then lift out and set aside.
2. 2
   Fry the chopped onion, carrot and garlic in the same pot for 5 minutes, then stir in the paprika and thyme.
3. 3
   Add the rice, crumbled stock cubes and enough water to cover by a couple of centimetres, then sit the chicken back on top.
4. 4
   Cover and simmer gently for 20 minutes until the rice is tender and the liquid is absorbed.
5. 5
   Stir through the peas, check the chicken is cooked right through with no pink meat, then rest for 5 minutes and serve.

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