One Pot Italian Chicken and Rice
This herby and delicious Italian chicken, rice and tomato one pot can be prepped in 10 minutes before baking in the oven. It’s also budget friendly, costing just £1.50 per serving.
Ingredients
- 400 g tinned chopped tomatoes (diced US)
- 2 garlic cloves crushed
- 1 teaspoon onion granules
- 2 tablespoons tomato puree (double concentrate tomato paste US)
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 2 heaped tablespoons fresh thyme chopped
- 450 ml chicken stock / bouillon
- Salt and pepper to taste
- 300 g rice soaked and rinsed
- 600-640 g chicken thighs boneless & skinless
See notes for baby & toddler
Instructions
- Preheat oven to 200°c/fan 180°c/400ºf/gas 6.
- Add the tinned tomatoes, garlic, onion granules, stock, tomato puree, brown sugar, herbs, rice, salt and pepper to a large oven-proof dish and stir until well combined. Level out.
- Nestle in the chicken thighs, pushing them mostly into the liquid. Spoon a little of the liquid over the chicken thighs.
- Cover with foil and transfer to the oven. Bake for 45 minutes, uncovering it for the last 15 minutes.
Baby & Toddler
Use low-salt chicken stock and omit the salt from the cook.
BABY-LED WEANING
Remove a large chicken thigh and slice the thickest part into finger size strips. Top the tomatoes and rice with it. Smash down larger chunks of chopped tomato.
SPOON FEEDING
6 MONTHS roughly chop the chicken and add to your stick blender pot, along with some rice and tomatoes and purée.
7-9 MONTHS after roughly chopping the chicken, put it into your mini food chopper along with some of the tomato layer and pulse until finely chopped. Mix through some rice after.
10-12 MONTHS roughly chop baby’s chicken and transfer to mini food chopper along with some of the tomato layer. Gradually pulse until you reach a lumpy, chopped consistency. You can mix through their rice after.
1 YEAR+ chop the chicken pieces into the right size pieces for your toddler using a sharp knife and serve alongside the tomatoes, or mix it in if you like.
FUSSY EATERS
Use either passata (tomato purée US) for no lumps, or a tin of crushed or finely chopped tomatoes for smaller pieces.
STORAGE
Store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition
Calories: 702kcalCarbohydrates: 73gProtein: 36gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 160mgSodium: 437mgPotassium: 799mgFiber: 3gSugar: 7gVitamin A: 462IUVitamin C: 17mgCalcium: 98mgIron: 4mg
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