This creamy one-pot has an unbelievable flavour and it is very lean.
Swap the chicken for turkey and it will be even leaner 😉
Preparation time:30 minutes
Cooking time: 30/40 minutes
6-8 chicken thighs or 2/3 chicken breasts
1 onion sliced
2 tbsp olive oil
3 garlic cloves crushed
1 courgette cut into small pieces
1 red pepper cut into thin slices
100gr chestnut mushrooms sliced
80 gr sun dried tomatoes, chopped
2 tbsp pitted black olives
500ml chicken stock
1tsp chilli flakes
Salt and pepper
1 tsp turmeric
120gr Uncle Ben rice
3/4 handfuls baby spinach
3 tbsp crème fraîche
Heat the oil in a big casserole or in a wok over high heat.
Add the chicken for 2/3 minutes on each side until golden outside.
Remove and set aside on a plate.
Add the onion and the garlic to the casserole, reduce the heat to low and cook for 5 minutes until translucent.
Return the chicken to the pot, add the mushrooms, tomatoes, courgettes, pepper, olives, stock, chilli, salt and pepper, turmeric, and bring up to a simmer.
Add the rice and cook over low heat for about 30 minutes until the rice is ready.
Add some water if needed so the rice will cook evenly.
Last 3 minutes stir in the spinach - until they wilt - and then crème fraîche and then serve with crusty bread.