Three Pepper Rice And Chicken Pot Food

ONE POT CHICKEN AND RICE

Steps:

• To a small mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt and black pepper and mix to combine. Rinse the rice until the water runs clear and set aside.
• Add the chicken thighs to a bigger bowl and add the seasoning reserving about a teaspoon for later. Mix until the chicken is well coated.
• Heat up olive oil on medium high heat, carefully add the chicken, skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside. (You can blot the oil with kitchen towel if it looks too much at this point as the chicken releases its own oil too)
• Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn't stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the bottom of the pan while stirring by scraping the bottom of the pan. This way the rice doesn't burn when cooking.Taste and adjust seasoning to taste at this point
• Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes depending on the type of rice you are using. When the rice is done, it would be tender, fluffy and the water would be absorbed too.
• Garnish the rice with chopped green onions, cover and let it stand for another 3 minutes. fluff the rice with a fork, serve and enjoy!

INSTANT POT CHICKEN WITH RICE AND PEAS

Steps:

• Set an Instant Pot to sauté on high. Meanwhile, pulse the onion, bell pepper, garlic and cilantro stems in a food processor until chopped into small pieces. When the pot is hot, add the olive oil, then add the chopped vegetables and season with salt. Cook, stirring occasionally, until the liquid is evaporated and the vegetables are soft, 6 to 8 minutes.
• Stir in the chicken, rice, chicken broth, olives, Sazón seasoning, 3/4 teaspoon salt and a few grinds of pepper. Turn off the pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
• Meanwhile, put the peas in a small microwave-safe bowl. Microwave until heated through, about 1 minute.
• When the time is up on the Instant Pot, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot and remove the lid. Fluff the rice and gently stir in the peas. Divide among bowls. Top with the cilantro leaves.

SAFFRON RICE WITH CHICKEN & PEPPERS

Steps:

• Put the saffron in a small bowl and pour over the warm water. Bruise the strands with the back of a teaspoon to fix the colour, and set aside while you prepare the rest.
• Heat the olive oil in a large, weighty casserole, and when hot tip in the chicken. Stir fry for a minute or two over a high heat to seal in the juices, then set aside.
• Strip the leaves from the thyme sprigs and scatter into the pan along with the onions and garlic. Fry until golden then pour in the lime juice. Turn the heat down a tad, add the pepper and continue cooking for another 5 minutes before adding the wine, stock and seasoning. Return the chicken to the pan and simmer for 6 minutes until the meat is tender and the liquid has cooked down a little.
• Meanwhile, cook the rice in a pan of fast boiling water until tender, but with a slight bite. Drain in a colander and rinse with warm water. Heap over the chicken while still on the heat. Drizzle with the saffron and its soaking liquid, and scatter over the peas. Don't stir the chicken and rice at this stage, but cover and cook over a low-moderate heat until the rice is fluffy and the liquid reduced to a few tablespoons - about 3 minutes. Before serving, gently mix the saffron-streaked rice with the chicken and pepper mixture.

ONE-POT CHICKEN, PUMPKIN & PEPPER RICE

Steps:

• Slash all the chicken pieces twice each through the skin using a sharp knife. Tip the garlic, ginger, roughly chopped spring onions, pimento, cinnamon, black pepper, cumin, 2 tsp salt and the thyme into a food processor and blitz until smooth. Rub this over the chicken to coat, pushing it into the slashes and rubbing it in as deeply as possible. Reserve any you don't use.
• Heat the oil in a large, heavy-based, deep saucepan (a cast-iron pot works well) over a medium-high heat and brown the chicken pieces all over. Remove to a plate with a slotted spoon and set aside. Turn the heat down to medium and scrape any browned bits from the base. Add the onion, red pepper, squash, most of the remaining spring onions and cloves, and stir to coat in the oil. Pour in 100ml water and cook for 5 mins more.
• Add any leftover marinade and cook for 1-2 mins, then stir in the rice and cook for 1-2 mins more. Tip the mixture into a large bowl.
• Return the chicken pieces to the pan, skin-side down. Tip over the rice and veg mixture, then pour over the stock. Bring to the boil, then reduce the heat to low, cover with foil and the lid, and cook for 25 mins. When the rice is tender, turn off the heat and leave to rest for 10 mins, then remove the lid and foil, turn up the heat to medium-high and cook for 2 mins, stirring until you can hear the chicken sizzling.
• Spoon the rice and veg onto a large serving platter, top with the chicken and scatter over the rest of the finely chopped spring onion.