Cooking rice in mixture of puréed vegetables and stock is a great way to add nutrition and bags of flavour to this simple meal. Serve on its own, or with a big bowl of cooked spring greens, tossed in the juices from the roasting tin.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
697
Ingredients
8
portions of chicken thighs or mix of thighs and drumsticks
75g
butter, softened
3
garlic cloves, crushed
Finely grated zest and juice 2 limes, keep separate, plus wedges to serve (optional)
Large bunch (30g) coriander, leaves and stalks separated
4Tbsp.
capers, drained
225g
long grain rice
1
green pepper, deseeded and chopped
1
large green chilli, deseeded
350ml
hot vegetable stock
2tsp.
vegetable oil
3
spring onions, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Slash three or four deep cuts into each chicken piece and put into a shallow roasting tin.
Step 2In a small bowl, mash the butter, garlic, lime zest and plenty of seasoning. Finely chop ½ the coriander leaves and mix into the butter. Rub all over the chicken and into the cuts. Scatter over the capers and roast for 40-45min, until chicken is cooked through and crisp, basting halfway through.
Step 3Meanwhile, rinse the rice thoroughly in a sieve under cold water; drain. In a blender or food processor, whizz the pepper, green chilli and coriander stalks with ½ the stock, until fairly smooth. Add remaining stock and whizz again.
Step 4Heat oil in a medium pan over low-medium heat; fry spring onions for 2min. Add drained rice and stir to coat. Add vegetable purée and a pinch of salt. Bring to a gentle simmer, stir once and cover with a lid. Reduce heat to very low and cook for 12min (without boiling or stirring). Remove lid, stir once with a fork, then cover with a tea towel and leave to rest (off the heat) for 10min.
Step 5Drizzle lime juice over the rice and fork through gently. Serve chicken with rice, scattered with the remaining coriander and with the buttery juices from the roasting tin spooned over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
