Chicken & chickpea rice

Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas

  • Prep:15 mins
    Cook:25 mins
    Plus standing
  • Easy

Nutrition per serving

  • Calories 417
  • Carbohydrate 56
  • Fat 9
  • Fiber 5
  • Protein 24
  • Saturated Fat 5
  • Sodium 0.5
  • Sugar 16


  • 25g butter
  • 1 shallot, finely chopped
  • 1 skinless chicken breast (about 180g), cut into strips
  • 1 carrot (about 100g), cut into thin batons
  • 1 cinnamon stick
  • 1 strip lemon zest
  • 125g basmati rice
  • 2 heaped tbsp raisins or sultanas
  • 250ml chicken stock
  • 215g can chickpeas (drained weight 130g)


  1. Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.

  2. Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock – if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.