A one-pan dinner is the perfect solution when you crave a hearty meal but want to avoid a mountain of washing up. If you're dreaming of a roast dinner this weekend but can't face the lengthy preparation, a one-pot recipe is your best bet.
Simple Yet Flavorful Chicken One-Pot
Recipe developer and TikTok creator Amy Sheppard has shared a one-pan chicken dish that delivers big flavour without the hassle. She opts for chicken thighs, which are more affordable than breasts and offer a deeper taste.
In a recent video, Amy said: "If you fancy a roast dinner, but just can't be bothered with all the faff, this chicken one pot has all of the Sunday feels, with absolutely none of the effort."
She added: "Chicken thighs are one of my favourite ingredients, they're half the price of breast and have so much more flavour... I also love that you just throw them in the oven whole instead of slicing, so there's less of the raw chicken ick."
"This is a whole dinner in itself, but you can have it with a lovely salad and if you don't mind double carbs, then this would be so good with some garlic bread."
Amy's video has garnered over 61,700 views, 1,496 likes, and 21 comments. PJDean67 remarked: "That dish looks amazing!" Another user suggested: "Sear off the thighs first and cook the veg in the schmaltz!" Carol wrote: "A weeknight dinner that tastes like a whole weekend," while Lauren agreed: "Can't wait to try this one! I made your chicken and stuffing meatballs with creamy sauce and mash last week. It went down a storm with my children." Kristian commented: "Just sat here thinking what shall I make tonight... Amy to the rescue... again."
Recipe: BBQ Chicken & Rice One Pot
Ingredients:
- One onion, finely sliced
- Two cloves garlic, finely chopped
- 1.5 tsp smoked paprika
- 1.5 tsp cumin
- 1.5 tsp chilli powder
- One kg (2 lb 1/4 oz) chicken thighs (skin on, bone in)
- One tsp Cajun spice
- Oil for frying
- 300g (10 oz) basmati rice
- 900ml chicken stock
- 80g drained kidney beans (from a tin)
- 100g drained sweetcorn
- 400g tin of cherry tomatoes, drained
- Three tbsp BBQ sauce
- Salt and ground black pepper
Method:
- Heat a drizzle of oil in a large ovenproof pan with a lid. Add the onion and red pepper and fry on medium heat for five minutes until soft.
- Stir in chopped garlic, paprika, chilli powder, and cumin for the final minute. Set the onion and peppers aside and add a little more oil to the pan.
- Preheat the oven to 220°C (fan). Fry the chicken skin-side down for three to five minutes until golden. Turn the chicken over and place the pan in the oven for 25 minutes.
- Place the drained tomatoes and BBQ sauce in a food processor with salt and pepper. Blitz until smooth.
- Remove the chicken from the pan. Add the stock, kidney beans, sweetcorn, rice, tomato paste, and fried onions, peppers, and garlic. Season with salt and pepper.
- Reduce oven to 200°C fan. Stir the mixture and bring to a boil. Return the chicken to the pan, skin-side up.
- Cover with the lid and bake for 25 minutes, or until chicken and rice are cooked. Halfway through, give the rice a stir.
- Serve with steamed vegetables.
