Chicken and red pepper rice pot

This delicious chicken and red pepper rice pot from Waitrose is a great centrepiece for the table. Just dig in and enjoy!


Chicken rice pot

Chicken and red pepper rice pot

Spicy chicken dish with red pepper

Course lunch, Main Course
Cuisine American, spanish
Keyword chicken, rice
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Waitrose


  • 2 tbsp olive oil
  • 8 whole chicken thighs
  • 2 onions peeled, chopped
  • 1 red pepper deseeded, sliced
  • 3 garlic cloves peeled, sliced
  • 200 g brown basmati rice
  • 2 tsp smoked paprika
  • 500 ml hot gluten-free chicken stock
  • 2 tbsp clear honey
  • 25 g flat-leaf parsley roughly chopped


  1. Heat the oil in a flameproof casserole dish and cook the chicken for 5 minutes until golden. Remove the chicken and set aside. Add the onion and pepper to the pan, then cook gently for about 5 minutes until starting to soften. Stir in the garlic and cook for another minute.

  2. Stir in the rice and paprika, then add the stock and bring to the boil. Place the chicken on top and drizzle over the honey. Cover the pan and simmer gently for 45 minutes, stirring occasionally until the chicken is cooked through with no pink meat and the rice is tender. Sprinkle over the parsley, then serve.

  3. TIP: Try adding some chunks of gluten-free chorizo in with the rice.