Tallis Chicken

Tallis Chicken

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Servings: 4
Calories: 438


  • 4 oz long-grain rice
  • 2 tbsp oil
  • 4 chicken portions
  • salt and pepper
  • 1 large onion sliced
  • 8 oz can of peeled tomatoes
  • 1 chicken bouillon cube stock cube
  • 3/4 pt water
  • 1 tsp fresh chopped thyme


  • Heat the oven to 350°F (180°C) mark 4.
  • Place the rice in the bottom of a shallow 3 pt (1.7 litres) heatproof dish.
  • Heat the oil in a frying pan and fry the chicken portions until lightly browned on both sides.
  • Lift them out and arrange on top of the rice. Season very well with salt and pepper.
  • Drain any oil from the pan, then add the onion, tomatoes, crumbled bouillon cube, water and thyme.
  • Bring to the boil, stirring constantly until well blended. Pour over the chicken, cover with a lid or foil and cook in the oven for 50-60 minutes or until the rice and chicken are tender.
  • Accompaniments: Since the rice is cooked with this dish, a green salad is all you need to accompany it.
Calories: 438 kcal
Carbohydrates: 28 g
Protein: 24 g
Fat: 25g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 329 mg
Potassium: 429 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 636 IU
Vitamin C: 12 mg
Calcium: 37 mg
Iron: 1 mg
Ingredients Chicken, Chicken Joints
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