This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
chicken and rice is a dinnertime winner and a go-to meal I’ll make when I’m not sure of what to cook. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.150 g wheat vermicelli noodles, broken into roughly 1½" lengths250 g basmati rice , washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained6 large chicken thigh s , bone in, skin on , coat well and set aside to marinate at least 20 minutes, or refrigerate for longer if getting ahead.
If the latter, remove chicken from refrigerator at least 30 minutes before you start cooking.and toast, stirring often, until deeply brown, about 10–12 minutes. Transfer toasted noodles to a plate, then return the pan to medium-high heat. Add, skin-side down, and cook for about 5 minutes or until nicely coloured. Turn pieces over and cook on the other side 2 minutes more.
Transfer to a tray or plate and repeat with remainingand a tiny pinch of salt and cook about 4–5 minutes, stirring often, until softened and lightly browned. Add 250 g basmati rice, washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained, give everything a stir, then top with chicken thighs , skin-side up, along with any of their juices.
Cover and transfer to oven for 40 minutes. , then bake, lid off, 10 minutes more, or until chicken is nice and crisp and the edges of the pan are browned. Take out of oven and let settle 5–10 minutes, then transfer the chicken thighs onto a tray or plate. Use a slotted spoon to gently loosen the rice, then place a very large platter on top of the pan.
In one swift movement, and using a tea towel to help you, carefully invert the whole thing onto it. You should have some nice, crisped-up rice around the top and edges. Use a small serrated knife to break apart the crispy rice into random chunks, then top with the chicken thighs. Sprinkle overby Noor Murad.
Photographs by Matt Russell and Matt Wardle. Published by Quadrille, a division of Penguin Random House UK. Buy the full book fromThis one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner. Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs.
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