Herb Chicken and Rice
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One pan meals are often the heroes of dinner, delivering maximum flavour with minimal effort – and this Herb Chicken and Rice is no exception! It combines all the classic flavours of roast chicken with a bowl of fragrant herb rice, plus chargrilled vegetables for an extra dimension of flavour. It promises an outcome that is as impressive as it is delicious.
Here are the ingredients you need:
1. A 280g jar of chargrilled vegetables, drained reserving oil
2. About 1.8 kilos of Chicken Portions, Herb Sprinkle (You can get this at Coles)
3. 300g of long-grain rice
4. Three cups of chicken stock
5. Two tbsp of oregano leaves
Kick things off by preheating the oven to 180°C. Then, heat a frying pan or casserole dish over high heat. Add about a tbsp of the reserved oil from the chargrilled vegetables, as well as half of the chicken to the pan, and cook for 3 mins on each side or until they become golden brown. Transfer the cooked chicken pieces to a plate. Repeat with the remaining chicken.
Add the rice, stock, and chargrilled vegetables to the pan. Bring them to a boil before arranging the chicken over the rice and covering it with foil. Roast it in the oven for 40 mins or until the chicken is cooked through and the rice is fluffy and tender. Top it all off with some fresh oregano to serve. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. A 280g jar of chargrilled vegetables, drained reserving oil
2. About 1.8 kilos of Chicken Portions, Herb Sprinkle (You can get this at Coles)
3. 300g of long-grain rice
4. Three cups of chicken stock
5. Two tbsp of oregano leaves
Kick things off by preheating the oven to 180°C. Then, heat a frying pan or casserole dish over high heat. Add about a tbsp of the reserved oil from the chargrilled vegetables, as well as half of the chicken to the pan, and cook for 3 mins on each side or until they become golden brown. Transfer the cooked chicken pieces to a plate. Repeat with the remaining chicken.
Add the rice, stock, and chargrilled vegetables to the pan. Bring them to a boil before arranging the chicken over the rice and covering it with foil. Roast it in the oven for 40 mins or until the chicken is cooked through and the rice is fluffy and tender. Top it all off with some fresh oregano to serve. Bon appetit!
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