One Pot Sambal Chicken Thigh & Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh with a pinch of salt and pepper, cook for 2-3 min or until starting to brown

Meanwhile, peel and finely slice your brown onion[s]

Once the chicken is lightly browned, add your tomato paste, ginger & garlic paste and half your sambal oelek (you'll use the rest later!) with the sliced onion

Cook for 1 min or until fragrant

Once fragrant, add your white long grain rice, chicken stock mix and gluten free soy sauce with 300ml [390ml] [600ml] boiled water and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 30 min min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!)

Once the rice is cooked, remove the dish from the oven, stir through your garden veg mix and set aside for 5 min to steam (keep the lid on!) – this is your one pot sambal chicken & rice

Chop your coriander finely, including the stalks