Ingredients:

  • 2 tablespoons Olive Oil (Extra Virgin)
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt (plus more for seasoning)
  • ½ teaspoon Black Pepper
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 medium Carrot, finely diced
  • 1 cup Uncooked Long-Grain White Rice
  • 3 cups Chicken Stock (low sodium)
  • ½ cup Whole Milk or Single Cream
  • 1 cup Frozen Peas and Sweetcorn mix (unthawed)
  • 4 oz Cream Cheese, cubed
  • 1 cup Mature Cheddar Cheese, freshly grated
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Season the Chicken: In a bowl, toss the cubed chicken with ½ tsp salt, ¼ tsp pepper, smoked paprika, and oregano until fully coated.
  2. Sear the Chicken: Heat the olive oil in the 12-inch skillet over medium-high heat. Add the chicken in a single layer. Sear for 3-4 minutes until golden brown on all sides; the chicken does not need to be cooked through yet.
  3. Remove and Reserve: Remove the chicken pieces to a clean plate and set aside. Leave any rendered fat and juices in the pan.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and carrot to the skillet. Sauté gently for 5-7 minutes until the onion is translucent and the carrot begins to soften.
  5. Bloom the Garlic: Add the minced garlic and cook for 1 minute until fragrant.
  6. Toast the Rice: Add the uncooked rice to the skillet. Stir constantly for 2-3 minutes until the edges of the grains become slightly translucent and nutty smelling. This is the crucial flavour-building step (Pillaf technique).
  7. Add Liquid: Pour in the chicken stock and bring the mixture to a rapid boil, scraping up any browned bits from the bottom of the pan.
  8. Simmer: Reduce the heat immediately to low, stir in the remaining salt and pepper, and return the seared chicken and any accumulated juices to the skillet.
  9. Cover and Cook: Cover the skillet tightly and simmer gently for 18–20 minutes, or until the rice has absorbed almost all the liquid and is tender. Do not lift the lid or stir during this time.
  10. Introduce Cream and Veggies: Remove the lid. Stir in the frozen peas/corn mix, cubed cream cheese, and whole milk/cream. Stir gently until the cream cheese has melted and the mixture is creamy.
  11. Melt the Cheddar: Sprinkle the grated cheddar evenly over the top of the chicken and rice mixture.
  12. Melt Cheese: Cover the skillet again for 2–3 minutes, or place the uncovered skillet under a preheated broiler for 1–2 minutes until the cheese is melted and bubbling.
  13. Rest and Garnish: Remove the skillet from heat. Let it rest, covered, for 5 minutes. Garnish generously with fresh parsley before serving straight from the pan.