I’m all about quick, easy and healthy dinners these days and I’m really enjoying cooking with seasonal ingredients – enter this chicken, butternut squash and rice one pot wonder!
This is super quick with zero fuss and tastes so good! It’s winter comfort food at it’s finest and is full of goodness.
Give it a go today and let me know what you think!
This recipe serves 1 – double up as needed.
One-pot Chicken, Butternut Squash and RiceCourse: MainDifficulty: Easy
1/2 small onion, diced
1/4 leek, diced
85g butternut squash, diced into small cubes
1 medium carrot (around the same quantity as the butternut squash), diced into small cubes
1 chicken breast, diced
1 large clove of garlic, diced
75g basmati rice
200 – 250ml chicken stock
1 teaspoon fresh thyme leaves
Pinch of saffron strands, if you have them
- Heat a tablespoon of olive oil in a frying pan over medium – high heat. Add the chicken and fry until the chicken has browned and is cooked through. Remove the chicken from the pan and set aside.
- Turn the heat down to low – medium and add a knob of butter to the pan. When this has melted, add the diced onion and leek and a pinch of salt. Cook for a few minutes until the onion and leek have softened, then add the diced carrot, butternut squash and thyme leaves.
- Cook the carrot and squash for around 10 minutes, stirring regularly. Add the garlic, stir for about 30 seconds before adding the rice.
- Stir the rice around for a few minutes before adding 200mls of the chicken stock, saffron and salt and pepper.
- Bring up to the boil and then reduce the heat to medium. Cover the pan with tin foil and leave to simmer for 15 minutes, or until the rice has cooked completely through. If the rice absorbs all the stock before it is completely cooked through, add the remaining chicken stock and continue cooking until done. You can always add more chicken stock if needed so it’s best to start with less.