One Pot Chicken and Rice With Potato and Broccolini

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 3 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 3-5 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 25 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 3 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 3-5 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 25 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 1 and 1/2 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 2-3 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 20 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 1 and 1/2 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 2-3 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 20 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 1 and 1/2 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 2-3 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 20 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy

Place chicken thighs in a bowl and add paprika spice mix. Season with salt. Mix through a drizzle of oil. Place aside to marinade for 10 minutes.

Finely dice the brown onion. Finley chop garlic. Peel and dice potatoes into small 1cm pieces. Chop Parsley. Trim the ends of the broccolini off. Mix chicken stock with 1 and 1/2 cups of water.

Heat a pan over medium heat with a little oil. Place marinaded chicken in the pan and cook for 2-3 minutes on each side until golden brown. Remove and keep aside.

In the same pan that you cooked the chicken add the onion, garlic and potato. Fry for 2-3 minutes add the tomato paste, rice and chicken stock mix. Place the chicken back into the pan. Cover with a lid. Turn the heat down and cook for 20 minutes. Remove the lid and place the broccolini in the pan, cover again and cook for a further 5 minutes.

Remove the broccolini and divide between plates. Spoon the rice onto the plates then add the chicken on top. Garnish with the chopped parsley. Enjoy