Prep 10 minutes
Total 35 minutes
Serves
US | Metric
One-Pot Nduja and Chicken Rice

A tasty, easy one-pot chicken and rice recipe that’s bursting with flavour! It comes together in less than 40 minutes, making it a great midweek dinner. Nduja is a soft, spicy sausage from the region of Calabria in southern Italy. Flavour wise, it’s salty, smoky and a little funky (the good kind of funk!). It adds huge depth of flavour to the dish and pairs very well with the chicken and bell peppers. 

Ingredients
  • 6 chicken thigh fillets (boneless, skinless), sliced
  • 1 tsp sweet smoked paprika (or hot smoked paprika for added heat)
  • extra-virgin olive oil
  • 1 red onion, sliced
  • 150 g nduja (without the skin)
  • 3 garlic cloves, thinly sliced
  • 2 bell peppers, sliced
  • 400 g white basmati rice
  • 650 ml chicken stock

METHOD 

  1. Place the sliced chicken thigh fillets in a bowl. Add the smoked paprika, season with sea salt and freshly-ground black pepper and toss to coat, ensuring the chicken is evenly seasoned. 
  2. Heat a splash of extra-virgin olive oil in a large Dutch oven or saucepan over medium heat.  
  3. Add the red onion and season with a pinch of sea salt and freshly-ground black pepper. Cook, stirring often, until softened, around 5 minutes. 
  4. Add the nduja, breaking it up with a wooden spoon. As it heats, it will begin to melt. Once melted, add the garlic and cook for 1 minute, stirring constantly. 
  5. Add the chicken and cook, stirring constantly, for 3 minutes, then add the bell peppers and cook, stirring constantly, for another 3 minutes.
  6. Add the rice, season with salt and stir to combine. Add the stock and stir to combine.
  7. Bring everything to a simmer over medium-high heat. Reduce the heat to low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, around 20 minutes. Serve and enjoy!
favorite
print
rate