Chicken and Pea Rice One-Pot

Tender chicken thighs cooked with rice, peas and stock in a single pot for a simple supper.

SHOPPING LIST

• chicken thigh fillets8
• long grain rice300g
• frozen peas150g
• chicken stock cube1
• onion1
• vegetable oil1 tbsp
• dried thyme1 tsp

METHOD

1. 1Chop the onion and brown it in the oil in a large pot.
2. 2Add the chicken thighs and brown on both sides for 5 minutes.
3. 3Stir in the rice and thyme, then crumble in the stock cube.
4. 4Pour in 600ml of water and bring to a boil.
5. 5Turn the heat low, cover and simmer for 15 minutes.
6. 6Add the frozen peas and cook for another 5 minutes.
7. 7Check the chicken is cooked through with no pink and the rice is tender.

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