Annabel Karmel's Chicken and Butternut Squash with Rice
Serves 4 - 6
A little work
Cook:
Tasty chicken one-pot dish with pepper, thyme and Parmesan
Skip to ingredients
- 175g Long grain rice
- 100g Frozen peas
- 100g Butternut squashdiced
- 2tbsp Olive oil
- 1 Onionchopped
- ½ Red pepperdeseeded and diced
- ½ Red chillideseeded and diced
- 2 Garlic clovescrushed
- 150ml White wine
- 250ml Chicken stock
- 2tbsp Sundried tomato purée
- 1tsp Fresh thymechopped
- 150g Cooked chickendiced
- 25g Parmesangrated
Method
step 1
Cook the rice in boiling salted water until tender, then drain.
step 2
Cook the squash in boiling water for 5 minutes. Add the peas and boil for another 3 minutes, then drain.
step 3
Heat the oil in a frying pan. Add the onion, pepper and chilli and fry until soft.
step 4
Add the garlic, then wine, and boil to reduce by half (the alcohol will evaporate). Add the stock and reduce by one third.
step 5
Add the rice, chicken, sundried tomato purée, thyme, vegetables and Parmesan. Toss over the heat and season well.