In less than an hour, you can make a healthy chicken dinner for the whole family. There's also only one pan to clean, which saves time.
– 1 tbsp smoked paprika– 1 tbsp ground coriander– 2 garlic cloves, finely grated– 2 tsp rapeseed oil– 600g boneless, skinless chicken thighs, halved– 700ml hot vegetable bouillon, made with 2 tsp powder– 250g easy-cook brown rice– 320g leeks, washed and sliced– 1 tsp dried oregano or 1 tbsp fresh thyme– 2 bay leaves (optional)– 320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)
INGREDIENTS
Mix the garlic, oil, and spices well in a big bowl. Add the chicken and mix it in so that it's well covered.
INSTRUCTIONS
STEP 1
In a large non-stick pan with a lid, cook the chicken uncovered (without oil) over medium-high heat for 5 minutes, turning halfway to brown on both sides. Transfer to a platter from the pan.
STEP 2
Pour the bouillon into the pan and stir it around well to mix in any spicy bits that may have stuck to the bottom of the pan.
STEP 3
Pour bouillon into the pan and swirl to include any garlicky bits that may have stuck to the bottom, then add rice, leeks, oregano or thyme, and bay, if using.
STEP 4
Place the chicken on top, cover, and boil. Lower the heat and simmer 20 minutes.
STEP 5
After adding the frozen veggies, stir them in. Cover and let it cook on low heat for five minutes. Let it sit for 5 to 10 minutes, then mix it lightly and serve.