One Pot Chicken & Red Rice Pilaf
TIP: Using warm stock helps to speed up the cooking of the rice.
- Contains sulphites
Ingredients
- 2 tbsp olive oil
- 1 bunch of spring onions, sliced into 1cm lengths
- 1 red pepper, deseeded, diced into 1cm cubes
- 2 garlic cloves, peeled, crushed
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 7oz red rice, rinsed, drained
- 17fl. oz chicken stock, warm
- 2oz dried apricots, halved
- 0.89oz coriander leaves, chopped (reserve some leaves for garnish)
- 4 x 9.7oz bone in, skin on chicken legs
- Salt, as desired
- Ground black pepper, as desired
Instructions
Step 1
Preheat oven to 180°C. Place the Ninja PossiblePan over medium heat, add oil and allow to heat for 2 to 3 minutes.
Step 2
Once pan is hot, add the spring onions and pepper. Sauté for 2 minutes, then mix in the garlic, ground cinnamon, coriander and cumin. Cook for 5 minutes, or until onions and peppers are softened.
Step 3
Add the rice, stock, apricots, and coriander leaves and stir to combine. Arrange chicken legs skin side up on top of rice and season as desired. Cover pan with lid.
Step 4
Transfer the pan to the oven and cook, covered, for 1 hour. After 1 hour, remove lid from pan and turn oven up to 220°C. Cook for an additional 25 to 30 minutes, or until the rice is cooked and chicken is golden brown.
Step 5
When cooking is complete, remove pan from oven and let cool for 5 minutes. Stir rice and serve with chicken. Garnish with coriander leaves as desired.