One-Pot Chicken & Pea Rice

This one-pot chicken and pea rice is the ultimate fuss-free spring dinner — everything cooks together in one pan for minimal effort and maximum flavour.

Instructions

1. Brown the chicken: Heat a drizzle of oil in a deep, lidded pan over medium-high heat. Cut 300g chicken breast into chunks, season, and brown for 3–4 minutes per side. Remove and set aside.
2. Toast the rice: In the same pan, add 200g brown rice and stir for 1 minute to toast lightly.
3. Add stock: Pour in 500ml chicken broth and bring to a boil. Return the chicken to the pan, cover, and reduce to a simmer.
4. Cook through: Simmer for 25 minutes, then stir in 150g peas. Cover and cook for another 5 minutes until the peas are tender and liquid absorbed.
5. Serve: Fluff the rice with a fork and serve directly from the pot.