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Ingredients
Method
- 1 tbsp each smoked paprika and ground coriander
- 2 grated garlic cloves
- 2 tsp oil
- 600g chicken thigh fillets, bones removed, halved
- 700ml chicken stock
- 250g easy-cook brown rice
- 300g sliced leeks
- 1 tsp dried oregano
- 2 bay leaves
- 300g sliced mix of broccoli and carrots
- Place the garlic, oil and spices in a bowl and mix in the chicken to coat. Fry the chicken in a pan for 5 mins to brown all over, then remove and set aside. Pour the stock into the pan and stir well to deglaze, then stir in the leeks, rice, oregano, bay leaves and add the chicken on top. Cover with the lid and simmer for 20 mins.
- Stir in the sliced vegetables and simmer for 5 mins to heat through. Leave to stand for 10 mins, then serve and enjoy.
40 mins
4 serving
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