I love chicken. My husband loves beer. We share our meals – because we don’t enjoy all the washing up. So what’s a couple gotta do?
One pot beer rice with pan seared chicken!
It’s so easy to make because all it took was 1.5 hours, a non stick frying pan, and a rice cooker.
5 boneless, skin on chicken thighs (for a more gut friendly version, use skinless thighs instead!)
2 cups rice
2.5 cups dark beer (We used Erdinger)
2 tablespoons olive oil
1 cup sweetcorn
Handful of kale leaves
Pat of unsalted butter
Cheese for sprinkling (We used Now Foods nutritional yeast)
How we did it:
Season chicken thighs with salt and pepper.
Heat olive oil in pan.
Brown chicken thighs on all sides without cooking through completely and set aside.
In a rice cooker, add washed rice, and stir in beer.
Mix in the sweet corn and kale, and then top the mixture with the chicken thighs.
Cook accordingly to rice cooker settings.
Once rice is cooked through, cut up chicken thighs with scissors and mix through the beer rice.
Ladle into bowls and top with some butter, and soy sauce.
Sprinkle cheese/nutritional yeast on top and enjoy warm!