Chicken and Rice Pot
A one-pot Sint Maarten-style chicken and rice dish with tomato, peppers, thyme, and browning sauce.
Prep
25m
Cook
45m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Chicken
- 30mlVegetable Oil
- 0.9kgChicken Thigh
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 160gBell Pepper (finely chopped)
- 220gTomato (finely chopped)
- 30gTomato Paste
- 10mlBrowning Sauce
- 8gFresh Thyme
- 4gPaprika
- 4gBlack Pepper
- 10gSalt
Rice
- 420gWhite Rice (rinsed)
- 900mlChicken Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat and brown the chicken thigh on both sides.
- 02
Add the onion and bell pepper and cook until softened. Stir in the garlic and cook briefly until fragrant.
- 03
Add the tomato, tomato paste, browning sauce, fresh thyme, paprika, black pepper, and salt. Stir until the chicken is well coated and the tomatoes begin to break down.
- 04
Add the white rice and stir so the grains are coated with the seasoned mixture.
- 05
Pour in the chicken stock and bring everything to a gentle simmer.
- 06
Cover the pot, reduce the heat to low, and cook until the rice is tender and the chicken is cooked through.
- 07
Let the pot rest for a few minutes off the heat, then fluff the rice and serve.
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