Rice with chicken

Brown bite-sized chicken pieces in a little oil, then stir in rinsed long-grain rice and hot stock. Cover and simmer gently for about 15–18 minutes, until the rice is tender and the chicken reaches 75 °C at its centre; rest, covered, for 5 minutes.

Long-grain rice stays relatively separate in a pilaf-style dish, while basmati gives a fragrant result and is a natural choice for biryani. Short-grain rice releases more starch and suits a creamier dish such as chicken risotto.

Cool it quickly, ideally within an hour, and refrigerate in a shallow, covered container. Use it within 24 hours, and reheat it only once until steaming hot throughout.

Yes. Freeze it as soon as it has cooled, in small airtight portions, and thaw it in the fridge before reheating until steaming hot throughout. Avoid freezing rice that has already been reheated.

Well-known versions include Spanish-influenced arroz con pollo, South Asian chicken biryani and pilau, and chicken fried rice. Their seasonings range from saffron and paprika to whole spices, ginger and soy sauce.

Yes, provided the chicken pieces are small enough to cook through as the rice simmers. Check the thickest piece reaches 75 °C at its centre; if the rice is ready first, lift it out and keep cooking the chicken.

Reheat it once, adding a splash of water or stock and covering the pan so the rice steams evenly. Stir during reheating and make sure the whole dish is steaming hot, not just the edges.