Chicken with chickpea and broccoli one pot

Prep: 10 mins

Cook: 30 mins

An easy one pot meal with chicken, chickpeas and rice.

1 tbsp olive oil

400g chicken thighs, skin removed and trimmed of fat

125g chestnut mushrooms, sliced

2 large leeks, thinly sliced

2 garlic cloves, crushed

400g can chickpeas in water, drained and rinsed

Grated zest of 1 lemon

200g basmati rice

450ml chicken stock

1 head broccoli, broken into florets

100g frozen peas

Heat a large, lidded frying pan or heatproof casserole dish and add the oil.

Fry the chicken thighs for 2 minutes with the mushrooms, turning halfway through cooking, until lightly coloured, then lift onto a plate.

Add the leeks to the pan and fry for 3 minutes, then add the garlic and tip in the chickpeas, most of the lemon zest and rice.

Mix until well combined.

Add the chicken and mushrooms into the rice mix.

Pour over the stock and season lightly with salt and pepper.

Cover and cook on a low heat for 20 minutes until the chicken is nearly cooked through and the rice has absorbed almost all of the liquid.

Sit the broccoli on top of the rice,add the peas.cover and continue to cook until the rice and broccoli are tender and the chicken cooked.

Sprinkle with the remaining lemon zest to serve.

Serves
4

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Beans, Chicken, Vegetables, Stock/Broth

Recipe Type
Dinner, Easy, One Pot

Level of Difficulty
Easy

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