Every cook loves a one-pot dish and this fragrant chicken and rice dish will be a treat for the tastebuds too.

INGREDIENTS

  • 4 chicken thigh fillets, trimmed, halved
  • 2 tablespoons Thai yellow curry paste
  • 2 tablespoons rice bran oil
  • 1 brown onion, finely chopped
  • 2 x 250g packets Uncle Ben’sⓇ Coconut Chilli & Lemongrass Rice
  • 1/4 cup salt-reduced chicken stock
  • 3/4 cup coconut milk
  • 1 bunch broccolini, trimmed, halved lengthways
  • 1 small red capsicum, chopped
  • 5 fresh baby corn, sliced into rounds
  • 1/2 cup frozen peas
  • Fresh coriander leaves, to serve
  • Sliced long red chilli, to serve
  • Fried shallots, to serve

  • METHOD

      • Step 1
        Preheat oven to 200C/180C fan-forced.
      • Step 2
        Combine chicken and curry paste in a bowl. Heat 1/2 the oil in a 6cm-deep, 30cm (base) ovenproof frying pan or flameproof dish over medium-high heat. Cook chicken for 3 minutes each side or until browned. Transfer to a plate.
      • Step 3
        Heat remaining oil in pan over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice, stock and 1/2 cup coconut milk to pan. Cook, stirring, for 1 minute or until heated. Remove pan from heat. Top with chicken, brocccolini, capsicum and corn. Cover tightly with foil. Bake for 15 minutes or until chicken is tender. Top with peas. Cover tightly with foil. Stand for 5 minutes. Drizzle with remaining coconut milk. Serve topped with coriander, chilli and fried shallots.

READ  Mexican Chicken and Rice