Home Recipe ContentOne Pot Chicken and Rice Casserole

One Pot Chicken and Rice Casserole

Published : February 24, 2017

Simple and quick, and only one dish to wash!

8 chicken drumsticks or thighs
1 x 400g tin borlotti or kidney beans, drained
175g brown rice
1 tsp cumin seeds
1 tsp coriander seeds
Rind and juice of 1 lemon
2 red capsicum, finely sliced
2 red onions, finely sliced
2 tbsp olive oil
1 large handful chopped coriander
2 cloves garlic, crushed
250ml chicken stock
200ml white wine
100g of pitted olives or capers (or both)
Freshly ground pepper

  • Pre-heat oven to 180°C
  • Put cumin seeds and coriander into a small saucepan and place over direct heat.  Shake the pan around for about 2 minutes until the seed are slightly browner.
  • Remove from heat, place in a pestle and mortar and grind.
  • Heat 1 tbsp oil in the base of a flameproof casserole dish and brown the chicken on all sides.
  • Remove the chicken pieces and place on a plate
  • Add another tbsp oil to the casserole dish and heat. Add onions, garlic and capsicum and stir well until they are browning.
  • Add the crushed spices, kidney beans and rice and give it a good stir.
  • In a bowl, combine the stock, wine and lemon zest and juice. Pour over the casserole and stir well.
  • Add the olives and capers, place the chicken on the top, cover and place in the oven for about 45 minutes.
  • Scatter with chopped coriander and serve.

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