One-pot rice and chicken for $8.40
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1 tablespoon olive oil
1 onion, sliced
250g chicken thighs,
2 cups basmati rice
2 x 400g cans diced
2 cups water
1 zucchini, sliced
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried oregano
chopped parsley, to serve
green salad, to serve
- Heat oil in a large saucepan on high. Saute onion 2-3 minutes, until tender. Add chicken and cook, stirring, 2-3 minutes, until well browned.
- Stir rice, tomatoes, water, zucchini and herbs through. Bring to boil. Reduce heat to low. Simmer, covered, 15-20 minutes, until rice is tender.
- Set saucepan aside, covered, 5 minutes. Fluff with a fork. Serve sprinkled with parsley and accompanied with green salad.
- It’s important to remove hard woody herbs such as bay leaves before serving.