One-pan lemon chicken and rice with peas. Use basmati rice and a tightly fitting lid for a gentle, even simmer.
Brown the chicken first, then simmer gently with rice and stock under a tightly fitting lid. Peas and lemon finish the dish.
Let the rice rest covered before fluffing. Portion into four servings and follow the rice storage guidance when preparing ahead.
Heat the oil in a deep, lidded sauté pan. Brown the chicken for 5–6 minutes, turning, then set aside on a plate reserved for partly cooked chicken.
Soften the onion in the same pan for 5 minutes. Stir in garlic, oregano and rice for 1 minute.
Pour in the hot stock and add the lemon zest, salt and pepper. Return chicken and any juices. Bring to a simmer and cover.
Cook very gently for 15 minutes. Stir in the peas and cook covered for a further 5 minutes, or until rice is tender, peas are fully cooked and chicken reaches 75°C for 30 seconds. Add a little hot water only if the pan is drying before the rice is tender.
Remove from the heat and leave covered for 10 minutes. Fluff the rice and stir in lemon juice before dividing into four portions.
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Check chicken-stock ingredients, especially celery, wheat/gluten and milk.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
