Name: Shepherd’s pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: canola oil 3 T,baby onions, halved 250 g,salt, to taste ,leftover roast lamb, roughly chopped 400g,carrots, peeled and diced 2,Worcestershire sauce 4 T,thyme 2 sprigs,ly ground black pepper, to taste ,flour 2 T,butter, melted 2T,frozen garden peas 250 g,Woolworths all-butter frozen puff pastry 500 g,free-range eggs, beaten 2

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One-pot chicken and rice

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 free-range whole chicken, portioned into 8 pieces
sea salt and freshly ground black pepper, to taste
3 T canola oil
1 onion, halved and sliced
1 x 3-pack peppers, sliced
4 cloves garlic, finely chopped or grated
3 T Woolworths paella spice
1 x 400 g can peeled and diced tomato
500 g Woolworths long-grain parboiled rice, rinsed
500 g freshly frozen diced vegetable mix

Method

1. Preheat the oven to 180°C. Season the chicken, then set aside. Heat the canola oil in a large pan over a medium heat. Add the chicken and brown all over.

2. Remove the chicken and add the onions and peppers, cooking until soft and just starting to caramelize, then add the garlic.

3. Add the paella spice and stir to combine, cook for 1 minute then add the tomatoes. Fill the can with water ensuring every last bit of the tomato is used and pour into the pan

4. Add the rice and return the chicken to the pan, adding enough water to cover the ingredients by about 2cm. Top with the frozen veg and gently combine with the other ingredients. Season and cover with a lid. Place in the oven and bake for 35 minutes, or until the rice is cooked.

Cook’s note: You can also use Woolies’ spice for rice blend, garam masala, or your favourite spice blend to give this dish a different flavour.

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Videography: Romy Wilson
Photograph: Shavan Rahim

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One-pot chicken and rice

One-pot chicken and rice

Ingredients

Method