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Chicken and Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

9.4g

Energy (kJ)

1562kJ

Energy (kcal)

373kcal

Carbohydrate incl. fibre (g)

72.7g

Carbohydrate excl. fibre (g)

67.9g

Sugar (g)

5.7g

Fibre (g)

4.9g

Fat (g)

4.5g

Saturated fat (g)

0.8g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

99mg

Salt (g)

0.25g

Vitamin A (IU)

2178IU

Vitamin C (mg)

68.5mg

Calcium (mg)

51mg

Iron (mg)

4.44mg

Potassium (mg)

324mg

Total

37.5g

6247kJ

1494kcal

290.9g

271.4g

22.7g

19.4g

17.9g

3.1g

13.2g

4.1g

9.1g

0.1g

2mg

396mg

0.99g

8713IU

274.0mg

206mg

17.78mg

1297mg

  • 1000 ml water
  • 2 Knorr chicken stock pot
  • 300 g long grained rice
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 small red chilli pepper, sliced finely
  • Robertsons paprika
  • 150 ml extra water
  • 225 g frozen peas and carrots
  • 400 fresh roast chicken, skinless
  • 1 Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil.
  • 2 Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging.
  • 3 Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes.
  • 4 Now add the paprika and stir-fry for 2 minutes.
  • 5 Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently.
  • 6 Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot.
  • 7 Add the shredded chicken and stir the chicken in with the rice. Reduce heat and simmer for until extra water is absorbed by rice.
  • 8 It’s ok for the rice to get quite soft in this dish.
  • 9 Serve once the extra water is absorbed and the chicken and vegetable are hot.