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One Pan Chicken, Rice & Beans


This recipe is inspired by the dish Baioa do Dois (means baioa , a traditional dance of two) from the north eastern regions of Brazil. It’s risotto-like but without all the stirring and expensive ingredients!

Serves 6

5 tablespoons rice bran oil
1 medium brown onion, grated
4 Tegel Chicken Thighs, boned and cut into bite-sized pieces
2 cloves garlic, crushed
1 1/2 cups long grain rice
400 g can black beans, drained (can use borlotti or kidney beans)
3 tablespoons coriander, finely chopped
2 cups chicken or vegetable stock
salt to taste
2 tablespoons cream cheese
extra coriander for garnish


In a large heavy pan, heat 2 tablespoons of oil and sauté the grated onions until starting to colour. Add the chicken and garlic and cook until golden. Add the remaining 3 tablespoons oil and the rice and stir until the rice is well coated in the oil. Add the beans, coriander and stock and bring to a boil. Turn heat to low, cover pan, and cook for 20-25 minutes, or until all the stock is absorbed and the rice is cooked through. Remove from heat, season to taste with salt.
Put in a serving bowl and dot the top with cream cheese, sprinkle with coriander and serve.

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