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One pot chicken 'n' rice


  • Heat a little oil in a heavy-bottomed pot (or casserole) and gently sauté the onion until reasonably tender.  
  • Add the diced chicken and cook for about 5-10 mins until well sealed, continually tossing. 
  • Then add the green curry paste and toss until the chicken is well coated.
  • Add the rice and briefly toss. 
  • Then pour in 2 cups stock and add the cauliflower, beans and a little salt and pepper. Mix well, cover and gently cook for about 20-30 mins until the rice is tender, adding more stock if needed. 
  • When ready, gently fold in the peas and coriander. Cover again and gently cook for about another 5 mins.


  • vegetable oil
  • 1 onion, chopped
  • 4 boneless, skinless chicken thigh fillets, cut into cubes
  • 2 heaped tspn Thai green curry paste
  • 1 cup Jasmati rice (or any other long grain rice), rinsed
  • 2+ cups chicken stock
  • ¼ cauliflower, cut into small florets
  • 8 green beans, topped & tailed & then halved
  • sea salt & freshly ground pepper
  • 1 cup frozen peas, thawed
  • 1 heaped tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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