Tomato Rice with Chicken and Green Beans

🥘 Ingredients

• greek yoghurt or labneh (for serving)
• green beans (frozen cut, 5 1/4 oz/1 cup, 2-in, sliced into 5-cm pieces)
  150 g
• oil (olive)
  2 tablespoons
• onions (yellow, large, diced)
  1
• passata (1 lb 2 oz/2 cups, strained tomatoes, 28-ounce can of peeled Italian tomatoes drained and lightly crushed)
  500 g
• pepper (salt and freshly ground black)
• rice (basmati rice or other long-grain, 7 oz/1 cup, rinsed)
  200 g
• skinless (1 lb, see Recipe Note, boneless chicken thighs)
  450 g
• turmeric (ground)
  1 teaspoon
• water (17 fl oz/2 cups)
  500 ml

🍳 Cookware

• dutch oven
• pan
• skillet
• pot
• bowl

1. 1

   Gather greek yoghurt or labneh , skinless .

   greek yoghurt or labneh (for serving), skinless: 450 g (1 lb, see Recipe Note, boneless chicken thighs)
2. 2

   Cook the onions : Heat the oil in a flameproof casserole dish ( dutch oven ) or large frying pan ( skillet ) with a tight-fitting lid over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring frequently, until softened, about ⏱️ 4 minutes . Stir in the turmeric , cooking until fragrant, about ⏱️ 1 minute .

   onions: 1 (yellow, large, diced), oil: 2 tablespoons (olive), turmeric: 1 teaspoon (ground)
3. 3

   Cook the chicken: Season the chicken generously with salt and pepper . Add to the pan along with the passata and water , adjust heat to maintain an active simmer (avoid bringing it to a boil). Simmer until the chicken is cooked through, about ⏱️ 10 minutes , stirring occasionally, turning it over if not completely submerged. Use tongs to remove the chicken, holding it over the pot to drain any liquid, then place in a shallow bowl or plate.

   pepper (salt and freshly ground black), passata: 500 g (1 lb 2 oz/2 cups, strained tomatoes, 28-ounce can of peeled Italian tomatoes drained and lightly crushed), water: 500 ml (17 fl oz/2 cups)
4. 4

   Add the rice : Add the rice and salt then raise the heat to maintain an active simmer. Cover and cook until the rice is soft and most of the liquid has been absorbed, about ⏱️ 15-20 minutes , stirring to make sure nothing sticks to the bottom. Keep the heat low to avoid burning and try to open the lid as little as possible. Add more water, if necessary, in 125 ml (1/2 cup) increments.

   rice: 200 g (basmati rice or other long-grain, 7 oz/1 cup, rinsed)
5. 5

   Meanwhile, shred the chicken: Use this time to shred the chicken with a fork and knife.
6. 6

   Assemble and serve: When the rice is ready, stir in the green beans , chicken, and any liquid, until the beans are soft and the chicken warm, about ⏱️ 3 minutes . Cover and let sit for ⏱️ 5 minutes off the heat. Adjust seasoning as needed then serve with the yoghurt.

   green beans: 150 g (frozen cut, 5 1/4 oz/1 cup, 2-in, sliced into 5-cm pieces)