This recipe has made it on to my list of regular meals as it is so tasty and easy to make plus there is usually some rice left over which makes a great snack later on in the evening or for lunch the next day.

This will serve 2 people and will take you about 15 min to prepare

Ingredients

• 2 chicken breasts
• 1 tbsp olive oil
• 1 large onion
• 75g pancetta cubes (tesco sell these in 2 x 75g packs but they keep in the fridge for ages)
• 1 garlic glove
• 125g basmati rice
• 500ml chicken stock
• tbsp lemon juice
• 2/3 springs of fresh thyme ( I have tried this with dried thyme as well and although you still get a great result you really do taste the difference with the fresh stuff)
• handful frozen peas
• small tin of sweetcorn

Method

1. Pre-heat your oven to 180oC  and in a deep frying pan or chefs pan brown your chicken pieces in a little olive oil and then remove from the heat and set aside on a plate.
2. In the same pan, fry the onion and pancetta for a few minutes and then crush and add the garlic. Stir it all for a few more minutes until the onion starts to soften and the the pancetta starts to brown.
3. Add your rice to the mixture and the stir to coat it all
4. Now add the chicken stock, lemon juice, thyme, frozen peas and sweetcorn.
5. Bring it all to the boil and then sit your chicken pieces on top. Put a lid on your pan and stick in the oven for about 15 or 20 min but keep an eye on it to ensure that the rice doesn’t dry up
6. Remove the sprigs of thyme, serve and enjoy!