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Chicken · Stovetop

Chicken & pepper pan supper

Cook sliced chicken and peppers with smoked paprika and stock, then serve with brown rice. Follow the measured ingredients and pan method.

25 minutes estimated2 servingsStovetop
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • Check the stock and rice-pouch labels for allergens. Stock may include celery, wheat or other allergenic ingredients.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Heat oil and cook chicken for 5 minutes.
  2. Add peppers and paprika, then stock. Simmer for 10 minutes until chicken reaches 165°F (74°C).
  3. Heat rice following the packet instructions and serve alongside.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

Cooking guidance: FoodSafety.gov: Safe minimum internal temperatures (US guidance).

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