One-Pan Chicken and Rice

Method

1. Season the chicken with salt, paprika and thyme.

2. Brown in oil in a large deep pan, skin side down first, 5 minutes per side. Remove.

3. Cook the onion and garlic in the pan 3 minutes, then stir in the rice.

4. Add the stock and bring to a simmer, then nestle the chicken on top.

5. Cover and cook on low 25 minutes until the rice and chicken are done.

6. Stir in the peas, cover for 5 minutes and serve.

• one-pan
• comfort
• easy

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