Are you looking for a quick and easy dinner with minimal clean-up? Then this one-pan chicken and rice dinner is for you. Caramelized onions, an easy tomato-based rice, and protein-packed chicken. It makes for great leftovers as well!
Ingredients
- 400g crushed tomatoes
- 220g boiling water
- 300g basmati rice
- 200g yellow onion, finely sliced
- 2 tbsp olive oil
- 1 tsp butter
- 1 stick of cinnamon, broken in half
FOR THE CHICKEN
- 2 chicken breasts, with the skin
- Pinch of salt and pepper
- 1 tbsp olive oil
- Sprinkle of paprika
Method
- Add 2 tablespoons of olive oil and the butter into a large saucepan over medium-high heat and stir in the sliced onions. Season with salt and pepper and leave to sauté for 15 minutes or until golden brown, stirring occasionally. Once done, transfer the onions onto a small plate.
- On a plate, coat both chicken breasts with one tablespoon of olive oil. Season with salt, pepper, and the paprika. Using the same pan that you cooked the onions, place the chicken skin-side down and turn over once the skin is golden brown. Continue cooking the other side of the chicken for about 2 minutes, then place back onto the plate.
- Gently rinse the rice with water in a sieve before adding it to the same pan. Stir in the crushed tomatoes and water, then add in the cooked onions and cinnamon stick. Stir until combined, before placing the chicken breasts on top.
- Cover and leave on a medium-low heat for 30 minutes until the chicken is cooked through and the rice is cooked.
