Chilli Chicken All In One Pot Meal

May 13, 2014,,


My sister Carol tried this recipe first which was found in Easy Food Magazine in April. She thought is was great but it needed something. I decided to try a version with a few tweaks (of course) and let me tell you it was amazing! You end up with lots but it freezes well - handy to stash in the freezer for lunches. Also very low in fat too - bonus !

Chilli Chicken With Rice



  • 500g chicken fillets
  • 1tbsp olive oil
  • 1 onion chopped
  • 400g tin of chopped tomatoes
  • 2 cloves garlic
  • salt & pepper
  • 1 tbsp sugar
  • 4 green chillies,deseeded and finely chopped (substitute with red if you it spicier)
  • 900ml gluten free chicken stock
  • 2 red peppers, deseeded and chopped
  • 2 cups basmati or long grain rice



  1. Arrange the chicken in a single layer in a large saucepan. Add enough water to cover the chicken and bring to a boil. Reduced the heat, cover with a lid and simmer for 15 mins. Once cooked, leave to cool for another 15 mins in the water. .
  2. Once cooked, remove the chicken and shred the meat with two forks.
  3. Heat the oil in a pan and cook the onion and peppers for 1-2 minutes then add the garlic and chillies and cook for a further 2-3 mins.
  4. Add the remaining ingredients along with the chicken and cook gently for about 15 mins or until the rice is cooked.



This dish freezes well once cooled.


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