One-Pan Italian Chicken

With no mess or fuss, our hearty One-Pan Italian Chicken will satisfy your tongue and belly. And with affordable, fresh ingredients, it’s healthy for you too.

Serves: Two

Time: 40 minutes


  • 2 tablespoons olive oil
  • 2 chicken thighs and 2 drumsticks, skin removed
  • 1 small red onion, finely chopped
  • 1 small green capsicum, diced
  • 1 teaspoon sweet paprika
  • 200g tinned chopped tomatoes
  • 135g long-grain rice
  • 1/4 teaspoon turmeric powder (optional)



In a deep frying pan, heat half the oil over a high heat. Season the chicken well and cook until browned all over. Remove and set aside. Reduce the heat to medium and add the remaining oil. Add the onion and capsicum and cook for five minutes. Stir in the paprika and cook for 30 seconds. Add the tomatoes and simmer for about five minutes, until the mixture thickens. Stir 435ml of boiling water into the pan and add the rice and turmeric (if using). Add the chicken back into the mixture and stir. Bring to the boil and cover, reduce the heat and simmer for 20 minutes, until the chicken and rice are cooked through. Serve immediately.

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