CentMenu / Dinner · Lunch
Chicken vegetable rice skillet
A familiar German rice skillet using chicken thighs and frozen vegetables.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 11.29 oz (320 g) long-grain rice
- 1.32 lb (600 g) frozen mixed vegetables
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1¼ tsp (3 g) curry powder
- 1 chicken stock cube
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion and sauté in the same pan over medium heat for 4 minutes; stir in 1¼ tsp (3 g) curry powder.
Add 11.29 oz (320 g) long-grain rice, 1 chicken stock cube, ½ tsp (3 g) salt, the chicken and water equal to twice the dry rice volume; bring to a boil, cover and cook over low heat for 15 minutes.
Fold in 1.32 lb (600 g) frozen mixed vegetables and a splash of water; cover and cook for 8 minutes more, until the vegetables are hot and the rice is tender.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.