What can I make with chicken and rice?

You have (Chicken + Rice)

• 6–8 skin-on chicken thighs (about 1kg)
• 300g long-grain rice, rinsed

You’d add

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 600ml hot chicken stock (a cube is fine)
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Season the chicken all over with salt, pepper and the paprika.
2. Heat the oil in the pan over a medium-high heat and fry the thighs skin-side down for 6–8 minutes until the skin is deep golden. Lift them onto a plate; leave the fat in the pan.
3. Lower the heat, add the onion and cook for 5 minutes until soft, then stir in the garlic for 1 minute.
4. Tip in the rinsed rice and stir until every grain is coated in the fat. Pour in the hot stock, scraping up the brown bits from the bottom, and bring to a simmer.
5. Sit the chicken on top, skin-side up, cover with the lid or foil and bake for 25 minutes. Uncover and bake for 10 minutes more so the skin re-crisps.
6. Check the thickest thigh: the juices should run clear with no pink meat by the bone. Rest for 5 minutes, then fluff the rice with a fork and serve.

You have (Chicken + Rice)

• 2 chicken breasts or 3 boneless thighs, cut into thin strips
• 400g cooked rice, fridge-cold (about 150g uncooked)

You’d add

• 2 eggs, beaten
• 100g frozen peas
• 3 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp vegetable oil (store cupboard)

Method

1. Heat 1 tbsp of oil in the wok over a high heat until it shimmers. Fry the chicken strips for 5–6 minutes, stirring, until golden and cooked through with no pink inside. Lift out.
2. Add the rest of the oil and the peas and fry for 1 minute. Push everything to one side, pour the eggs into the gap and scramble until just set.
3. Add the cold rice, breaking up any clumps with the spoon, and fry for 3–4 minutes without stirring too often so some grains crisp.
4. Return the chicken, add the soy sauce and most of the spring onions and toss for a minute until everything is piping hot. Scatter over the rest of the onions to serve.

You have (Chicken + Rice)

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 300g basmati rice

You’d add

• 1 onion, sliced
• 2–3 tbsp curry paste (korma or tikka)
• 400ml tin coconut milk
• 100g spinach or frozen peas
• 1 tbsp oil (store cupboard)
• salt (store cupboard)

Method

1. Rinse the rice, put it in the saucepan with 500ml cold water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Turn off the heat and leave it covered for 10 minutes more.
2. Meanwhile, heat the oil in the frying pan over a medium heat and soften the onion for 5 minutes.
3. Stir in the curry paste and cook for 1 minute until it smells toasty, then add the chicken and stir to coat. Cook for 3 minutes.
4. Pour in the coconut milk, bring to a gentle simmer and cook for 12–15 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened.
5. Stir in the spinach or peas for the last 2 minutes, taste for salt, and serve with the rice.