Chicken and rice and veggies recipe

Categories: Chicken recipes, Lunch Recipes, Main courses

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Chicken and rice and veggies recipe
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Chicken and rice and veggies recipe

I love these kinds of recipes. The rice soaks up the flavor of the chicken and the vegetables, and it’s a perfect way to use up leftover rice. No one will ever guess that you’ve used rice leftover from the day before (or the day before that).
Juicy chicken thighs and basmati rice paired with flavorful vegetables make a perfect lunch or supper.
This is the kind of meal I could make and eat every single day.

Ingredients:

700 grams boneless skinless chicken thighs, cut into small pieces

For the marinade:
4 Tbsp olive oil
1 tsp paprika
3/4 tsp rotisserie chicken spice
Pinch of turmeric
1 Tbsp chicken bouillon
1/2 tsp ground black pepper

2 zucchinis
2 carrots
2 peppers
1 onion
3 cups of cookedrice

If there’s no cooked rice
2 cups basmati rice
3 cups water
1/2 tsp ground black pepper
2 tsp salt

Preparation:

1. Mix the chicken with the spices and olive oil and let marinate for around an hour.

2. Dice the vegetables. Pour 2-3 Tbsp of oil into a heated pan and sauté the carrots and peppers for around 2 minutes while stirring. Add the onion and sauté for another two minutes. Add the zucchini and sauté for around 10 minutes, stirring occasionally.

3. Add the chicken to the vegetables and sauté for 10 minutes, stirring occasionally. When the chicken is cooked through, taste and adjust seasoning. Remove from the heat.

4. If you have cooked rice, heat it up and mix it with the chicken and vegetables. If you don’t have cooked rice, then make sure you cook some before you start preparing the recipe.

5. To prepare the rice: Soak the rice for 15 minutes and drain. Heat a pan with 2 Tbsp of oil and add the add the rice. Give it a stir and add salt, pepper, and water. Bring to a boil, cover and lower the heat. Cook for 20 minutes and leave covered for an additional 10 minutes.

6. Mix together the rice, chicken and vegetables, and serve.

Good to know…
You can substitute the thighs for breasts. You can make this a day beforehand. This is a great recipe to use for leftover rice, although you can also leave the rice out altogether.

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