One Pot Chicken, Rice, And Vegetables

1. 1

   Heat the oil in a large frying pan and cook the chicken thighs over a medium heat for 8-10 mins, turning regularly, until golden all over and cooked through. Remove from the pan and set aside.

2. 2

   Add onions and butternut squash to the pan and cook for 5-6 mins, stirring occasionally, until softened and lightly browned.

3. 3

   Add the red peppers and cook for a further 2-3 mins. Add the rice and red wine and bring to a boil. Reduce the heat and simmer, uncovered, for 5-6 mins until most of the wine has been absorbed.

4. 4

   Add 1 1/4 cups chicken stock and the beans. Stir well and cook for 10 mins until the rice is tender.

5. 5

   Return the chicken to the pan. Add the remaining stock and cook for a further 5 mins until piping hot.

* Per serving · 4 servings · Values may vary.