Lazy chicken and rice

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By kiera



  • 1 yellow pepper de-seeded and chopped

  • 1 red pepper de-seeded and chopped

  • 1 lemon zested and juiced

  • 230g mushroom sliced

  • 2 tbsp light oil

  • 140g basmati rice or long grain rice

  • 1 1/4 pints boiling chicken stock

  • 1 tsp mixed dried herbs

  • 2 cloves garlic finely chopped or crushed

  • 1 small onion chopped

  • 4 chicken thigh


  1. Preheat the oven to 200C/Gas Mark 6 and lightly oil a large, oven-proof baking dish.
  2. Heat the rest of the oil in a large frying pan over a medium-high heat, season the chicken pieces with salt and pepper and fry until the skin is golden, about 5-7 minutes. Then remove and set aside. Alternatively, fry the ingredients in a flame-poof casserole dish and bake in same pot.
  3. Fry the onion, peppers, mushrooms and garlic for 3 minutes. Add the rice and herbs and mix in. Add the mixture to the baking dish. Add the lime or lemon juice and zest into the hot stock and add to the pot. Lay the browned chicken pieces on top, skin side up.
  4. Bake uncovered for 45 minutes. Check for doneness, the chicken should be thoroughly cooked and the rice tender. If not, cook a little longer, checking after 5 or 10 minutes.

Handy Hint

If you have a fan-assisted oven, check half-way through cooking to make sure the liquid has not evaporated away, adding more (water will do) if necessary.

Additional Information

  • Make Ahead

  • Rice

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • Littlepaleale 22/06/14 07:29

    Easy to do and nice light flavour.

  • ladylush 15/07/11 22:45

    I tried this tonight. It's nice. Fresh and light. A bit like Coq au Vin but without the wine.