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Nutrition: per serving

  • kcal620
  • fat22g
  • saturates5g
  • carbs62g
  • sugars0g
  • fibre6g
  • protein49g
  • salt1.5g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

  • step 2

    Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Recipe from Good Food magazine, October 2005

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Comments, questions and tips (115)

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Overall rating

A star rating of 4.3 out of 5.152 ratings

bean78

Hi, would this work with bacon instead of chicken?

elseboonstra03927

tip

Delicious! I hid the vegetables (for my kids aged 5 and 8) by blitzing the sauce before adding half-cooked rice and adding back the chicken. They loved it!

valeriaaaaaa

question

Can you freeze this?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You can freeze rice dishes but it's important to cool and freeze them as soon as possible after cooking, ideally within 1 hour of cooking. Defrost in the fridge before reheating. When reheating, it must be piping hot all the way through. Only reheat once. We hope this…

shelt026273974

I made this last night was surprised to how tasty it was. It says it serves 2 but I fed me my partner and our 3 year old (who loved it) plus I still had extra left over I think if this was to serve 2 they must be big portions. Definitely be making it a regular meal for my family

cheekymama

tip

Followed the ingredients and I can't fit it all in my family sized casserole dish! Way too much pepper. Easy recipe but make sure you have a huge dish to put it in!

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