Chicken and Broccoli Rice

A comforting, hearty one-pan meal with risotto vibes but much easier. Chicken thighs, arborio rice and broccolini are cooked together in a garlicky, creamy, cheesy sauce. No hovering over the stove needed.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ tsp salt, plus extra to taste
• ½ tsp freshly cracked black pepper, plus extra to taste
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp dried oregano, thyme or Italian mixed herbs
• 330 g arborio rice
• 1 litre chicken stock
• 125 ml thickened (whipping/heavy) cream (optional)
• 1 bunch broccolini, cut into bite-sized pieces, or 1 small head of broccoli, cut into florets
• 250 g freshly grated cheddar
• 50 g freshly grated parmesan, plus extra to finish
• 1 tbsp freshly chopped flat-leaf parsley, to garnish

Method

1. Heat the olive oil in a large heavy-based pan over medium-high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until fragrant.
2. Add the chicken, salt and pepper. Cook, stirring, for 3–5 minutes until golden.
3. Stir through the sweet paprika, onion powder and oregano, followed immediately by the arborio rice, chicken stock and cream.
4. Bring to a simmer, cover and reduce the heat to low. Cook for 15 minutes, stirring once halfway through.
5. Scatter the broccolini over the surface and stir gently to combine. Cover again and cook for a further 5 minutes.
6. Remove the pan from the heat and stir through the cheddar and parmesan. Put the lid back on to melt the cheese for a further 2 minutes.
7. Sprinkle with the extra parsley and parmesan and serve immediately.

Tips

• Use a thick, heavy-based pan with a lid for even heat distribution.
• Let the rice rest for 2–5 minutes with the lid on before stirring to allow residual liquid to absorb.
• If the rice is not cooked, add ½ cup of boiling water, cover and continue cooking.
• Try adding sliced zucchini, asparagus, sun-dried tomatoes or frozen peas for extra vegetables.