One Pot Chicken With Rice

A great easy to make dish, with the bonus of not too much washing up as everything cooks in the same pot, perfect easy to make meal at the end of a busy day.


2 shallots, diced

250ml chickens stock

100g risotto rice

100g frozen peas

200g cooked chicken, shredded

Grated zest of ½ lemon

Freshly ground black pepper

A small handful of basil leaves, roughly chopped

Lemon wedges, to garnish

Cherry tomatoes on the vine


  1. Cook the shallots in a little of the stock in a saucepan over a low heat, until softened and golden – should take approximately 5 minutes, then add the risotto rice and stir for 1 minute.
  2. Pour in the remaining stock and cover the saucepan and bring to a gentle simmer. Cook for around 25 minutes, or until the rice is cooked.
  3. Stir in the frozen peas, around 3/4s of the chicken and half the grated lemon zest. Season to taste with freshly ground black pepper and cook gently for a further 5 minutes.
  4. To serve, add the remaining chicken and lemon vest to the rice mixture, sprinkle with the chopped basil and then serve with a wedge of lemon and some raw, grilled or roasted cherry tomatoes.


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