Honey Chicken With Tomato & Pepper Rice Bake & Extra Chicken
This easy weeknight winner will become a firm family fave. You'll bake rice in a smoky homemade pepper and tomato sauce before serving up with juicy pan-fried chicken with a golden honey glaze. For added flavour for the grown-ups, finish with a dash of parsley and smoky dressing.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Take your chicken out of the fridge, open the packet and let it air
Add your basmati rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water
Cover tightly with tin foil and put the dish in the oven for an initial 10 min
Peel and finely dice your red onion[s]
Peel and finely chop (or grate) your garlic
Dice your tomato[es]
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Chop your parsley roughly, including the stalks
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the diced onion with the diced pepper, diced tomato, half the chopped garlic and half your ground smoked paprika (you'll use the rest later!), tomato paste and chicken stock mix
Add a generous pinch of salt, give everything a good mix up and cook for 4-5 min or until slightly softened – this is your tomato & pepper mixture
After the initial 10 min, remove the dish from the oven and stir through the tomato & pepper mixture, reserve the pan
Re-cover the dish with the tin foil and return it to the oven for a final 15-20 min – this is your tomato & pepper rice
While the rice is in the oven, cover your chicken breast portions with cling film and bash with a rolling pin until it's an even thickness (not too thin!), then season with a generous pinch of salt
Wipe the reserved pan clean and return it to a medium-high heat with a drizzle of olive oil and once hot, add the flattened chicken (cooking for 4 or more? Do this in batches!) and cook for 6-7 min on each side until browned
Drizzle over your honey and cook for a final 2-3 min or until glazed and cooked through (no pink meat!) – this is your honey chicken
Meanwhile, combine the remaining ground smoked paprika, remaining chopped garlic and the juice of half your lemon[s] in a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper – this is your smoky garlic dressing
Cut the remaining lemon into 1 wedge per person
Slice the honey chicken thinly on a clean board
Serve the tomato & pepper rice in a bowl topped with the sliced honey chicken, then sprinkle over the chopped parsley and drizzle over the smoky garlic dressing
Tip: Cooking for kids? Leave out the parsley and smoky sauce, or just add a little!
Garnish with a lemon wedge and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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