Chicken and Rice One Pot
Chicken and Rice One Pot - A juicy & succulent roast chicken with a garlicky spiced butter, golden crispy skin on a bed of buttery rice, made in one pot for ease. The rice absorbs the chicken stock as it cooks and the edges get crisp, making it the most delicious rice ever!
Ingredients
Whole Chicken with flavoured Butter
- 1.5 Kg Whole Chicken Giblets removed
- 70 g Butter
- 1 teaspoon Paprika I like Smoked
- 4 Garlic Cloves Crushed
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 tablespoon Garam Masala
- Salt & Pepper
- 2 tablespoon Coriander leaves and stems Chopped
- 1 Lemon Juice and Zest
Rice
- 250 g Rice 600
- 3 tablespoon Fried Onions Optional
- 600 ml Chicken Stock
Instructions
- Take the chicken out of the fridge 30 minutes before cooking.
- Preheat oven to 220C/Gas Mark 7. Put shelf in the middle.
- Mix together Butter ingredients - Butter, Paprika, Garlic, Coriander, Cumin, Chilli, Turmeric, Garam Masala, Salt & Pepper, chopped Coriander, Zest and Juice.
- Loosen Skin and push butter under skin and add a little on top. Tie legs and season all over.
- Place Chicken in casserole and cook for 25 minutes, uncovered.
- Remove Chicken from casserole and add Rice, Onions and Stock.
- Lower temperature to 200 C/Gas Mark 6. Place Chicken on top. Close lid and cook for 30 minutes.
- Remove lid and cook for a further 10 minutes uncovered. Rest 10 minutes. You may need to crank the heat up to get the skin golden.
Notes
What to serve with this Chicken and Rice
This is delicious served with a big leafy salad or Home Made Aunt Bessie Style Roast Potatoes and Yorkshire Puddings.Make Ahead
This Chicken and Rice keeps well in the fridge in an airtight container for up to 3 days.Nutrition
Calories: 546kcalCarbohydrates: 40gProtein: 29gFat: 29gSaturated Fat: 12gCholesterol: 118mgSodium: 321mgPotassium: 427mgFiber: 2gSugar: 2gVitamin A: 619IUVitamin C: 13mgCalcium: 44mgIron: 2mg
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