4 skinless chicken thighs, bone in
Plain flour for dusting
2 tbsp olive oil
1 cup brown rice
1 small onion, thinly sliced
1 small red capsicum, deseeded & thinly sliced
1 garlic clove, crushed
1 tsp smoked sweet paprika
1 punnet cherry tomatoes, halved
¼ cup fresh oregano, plus extra to serve
2½ cups reduced-salt chicken stock
1 cup green beans, trimmed & cut into 5cm lengths
1 cup baby spinach
You can swap:
Step 1
Dust the chicken lightly in flour, shake off excess and set aside.
Step 2
In a large, deep frypan, heat oil over a medium-high heat. Add the chicken and cook until golden. Transfer to a plate.
Step 3
Add the rice to the pan, stir to coat well and then stir occasionally until browned.
Step 4
Add the onion, capsicum and garlic and stir until soft.
Step 5
Add the paprika, stir until fragrant, then add the tomatoes, oregano and stock.
Step 6
Cover, reduce heat to low and cook for 15 minutes. Stir and add a little more stock or water if required.
Step 7
Cover and cook for a further 15 minutes, checking every now and then to make sure it’s not burning.
Step 8
Place the chicken on top of the rice, cover again and cook for a further 15 minutes.
Step 9
Add the beans, cover again and cook until the rice is just cooked through (6-8 minutes).
Step 10
Add the baby spinach, stand for 5 minutes, season to taste and scatter with extra oregano.
Food safety tip: If you are packing for lunch, chicken needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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