Boneless skinless chicken thighs and rice casserole
I love one-pot meals. I’m not always in the mood to put in an effort or sometimes I’m too busy, so these types of meals work like a charm.
Twenty minutes later and there’s a complete meal on the table, and one that my kids love.
This is definitely one of the dishes that I make on a regular basis.
Sometimes I use pepper and other times carrot. Sometimes I make it with corn and other times I don’t have any. I’ve recently switched to Basmati rice, which really makes this dish a super tasty treat. A simple and easy recipe that tastes like home.
Makes 5 servings
500 grams boneless skinless chicken thighs
For the marinade:
1 tsp Moroccan paprika
3-4 Tbsp oil
1/2 tsp turmeric
1 Tbsp chicken bouillon
2 cups Jasmine or Persian rice
1 large carrot
1/2 cup corn
1 heaped Tbsp honey
3.5 cups water
Ground black pepper
2 tsp salt
1. Cut the chicken into small chunks and season with the marinade ingredients. Let stand for around half an hour.
2. Chop the onion and cut the carrots into short matchsticks. Heat 3 Tbsp of oil in a pan and sauté the carrot until lightly golden. Add the onion and sauté for around two minutes while stirring. Then add the garlic for a brief sauté.
3. Add the chicken and sauté for two minutes while stirring. Add the rice, corn, water, honey, and seasoning. Bring to a boil. Cover and lower the heat. Cook for 18 minutes and leave covered for an additional 10 minutes.