Herby Chicken & Rice
 
Herby Chicken & Rice
 

Herby Chicken & Rice

30mins
easy
Servings: 2

This Herby Chicken & Rice recipe is the ultimate mid-week dinner. It's not only packed with delicious flavour, but thanks to the addition of our Organic Chicken Bone Broth, it's brimming with protein too, perfect for keeping you feeling satisfied on busy days.

Ingredients

  • 500g Chicken Thighs
  • 1 Tbsp Chicken Fat
  • 1 Tsp Paprika
  • 1 Tsp Oregano
  • 1 Bunch Parsley
  • 500g Spinach
  • 1 Bunch Coriander
  • 1 Green Chilli
  • 1 Red Onion
  • 2 Tbsp White Wine Vinegar
  • 1 Pinch Salt to Taste
  • 500g Long Grain Rice Pre Cooked
  • 1 Pouch Borough Broth Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. In a bowl, add the chicken thighs, salt, oregano and paprika and mix until the Chicken thighs are thoroughly coated
  2. In a cast iron skillet, add the fat on a medium flame until melted and the pan is hot
  3. Add in the chicken thighs, skin side down and cook until the skin starts to crisp
  4. Flip the chicken over and cook for a few minutes to brown, then remove them from the pan and pop them in a tray in the oven for 20 minutes, or until cooked
  5. Finely chop the spinach, herbs and chilli
  6. In the same pan used for the chicken, add a tiny bit of chicken fat and cook the spinach and herb mixture on a medium heat
  7. Add in the pouch of broth and turn the heat down to low, stirring frequently until the broth starts to gently simmer
  8. Make the pickled pink onions by finely chopping the red onion and adding it to a bowl
  9. Add in the white wine vinegar and some salt to taste and then leave it to the side to marinate
  10. Once the chicken is cooked, take the broth off the heat
  11. Assemble the dish by adding the cooked rice to the bowl, add the crispy chicken thigh on top, then pour over the herby broth
  12. Top with the pickled pink onions for some added zing and enjoy