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One-Pot Chicken and Rice

A very filling, healthy and full of flavour meal.

60 mins

Serves 1


  • 2 Chicken Leg Quarters
  • 2 tbsp Hilltop Honey
  • 1 tbsp Oil
  • 1 Onion
  • 1 tbsp Tomato Puree
  • 1 tsp Paprika
  • 1 Chilli, finely chopped
  • 1 Garlic Clove, finely chopped
  • 1 Red Pepper
  • 200 g Edamame Beans
  • 1 pack Microwave Rice
  • A Bunch of Coriander


  1. Preheat an oven to 200 degrees C/Gas Mark 6.
  2. Warm the honey in a dish big enough for the chicken and marinade the chicken legs for 30 minutes. Season with salt and pepper.
  3. In an oven proof pan, with a little oil, sauté the onions until soft.
  4. Turn the heat up a bit and add in the tomato puree, paprika, chilli, garlic and red pepper.
  5. Cook until the red pepper has softened, keeping a small glass of water to one side in case the mix starts to stick.
  6. Add in the edamame beans and rice. I use microwave rice for ease.
  7. Top with the chicken and cook in the oven until the chicken in thoroughly cooked. You can check this with a meat thermometer. Roughly about 30 minutes.
  8. Top with fresh coriander and serve.