Chicken and Pumpkin Rice Bake

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Chicken strips, diced pumpkin, red onion and rice baked in the oven in a sauce made from chicken stock, lemon zest and juice, ground coriander and ground cumin. Serve this easy one-pot meal with dollops of thick greek yoghurt.

Chicken pumpkin and rice bake served in a white rectangle oven dish it was baked in with dollops of plain yogurt and some flat leaf parsley on a wooden table.

My favourite style of cooking is a one-pot meal. So easy to prepare, so easy to clean up. This One Pot Chicken, Pumpkin and Sultana Bake is no exception. The rice gets cooked in a chicken stock sauce, but it's also flavoured by the chicken's cooking juices. Absolutely delicious.

For more great chicken tray bakes, be sure to check out my Apricot Chicken Tray Bake, my Chicken Tikka Tray Bake, my One Pot Chicken and Garlic Rice or my Coq Au Vin - which is French for chicken with wine.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Chicken Pumpkin and Rice Bake

Ingredient notes:

The ingredients to make Chicken pumpkin and rice bake on a grey bench top

Chicken thighs: I prefer to use chicken thighs for baking as they're less likely to dry out.
Pumpkin: Any type of pumpkin from butternut to crown can be used in this recipe.
Red onion: Red onion has a lovely sweetness to it. Feel free to use brown onion if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake. Cut each chicken thigh into 3 pieces, coat in olive oil and season well with salt and pepper. Set aside. Add the rice, sultanas, diced pumpkin, red onion, garlic, lemon zest and juice to a large baking dish.

Dissolve the chicken stock cube in a jug with the boiling water. Whisk in the coriander, cumin and salt. Pour into the baking dish and mix everything together until well combined.

All of the raw ingredients to make chicken and pumpkin rice bake in a rectangle oven dish about to be baked in the oven,

Place the chicken thighs on top of the rice and cover tightly with tin foil or a lid. Bake for 45 minutes covered, then cook uncovered for a further 15 minutes until the chicken is turning golden and the rice is cooked.

Serve with a garnish of fresh parsley and a dollop of Greek yoghurt.

A close up shot of chicken pumpkin and rice bake served in a small white bowl with a dollop of plain yogurt and some flat leaf parsley.

Recipe FAQs:

What size dish is best for this chicken bake?

I used a 3.8L Le Creuset dish. This measures 33 cm x 24 cm.

Can I use raisins in place of sultanas in a chicken and rice bake?

Absolutely. The second time I made this I did just that. I had run out of sultanas but had raisins in the cupboard and they worked really well.

Storage:

Store any leftover chicken and pumpkin bake in an airtight container in the fridge for up to three days. Reheat until piping hot.

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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.

Chicken Pumpkin and Rice Bake

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A chicken, pumpkin and sultana rice bake flavoured with chicken stock, red onion, garlic, lemon zest, ground coriander and cumin.

Ingredients

450g boneless chicken thighs
1 tsp olive oil
1 cup white rice
50g sultanas, ½ cup
½ butternut pumpkin, 450g cubed
1 red onion, finely sliced
3 clove garlic, crushed
1 lemon, zest and juice, 2 tablespoons
1 chicken stock cube*
375ml boiling water, 1 ½ cups
2 tsp ground coriander
2 tsp ground cumin
½ tsp salt

To serve:

2 Tbsp fresh parsley, chopped
¼ cup thick Greek yoghurt

Instructions

Preheat the oven to 180°C fan bake.
Cut each chicken thigh into 3 pieces, coat in olive oil and season well with salt and pepper. Set aside.
Add the rice, sultanas, diced pumpkin, red onion, garlic, lemon zest and juice to a large baking dish.
Dissolve the chicken stock cube in a jug with the boiling water. Whisk in the coriander, cumin and salt. Pour into the baking dish and mix everything together until well combined.
Place the chicken thighs on top of the rice and cover tightly with tin foil or a lid.
Bake for 45 minutes covered, then cook uncovered for a further 15 minutes until the chicken is turning golden and the rice is cooked.
Serve with a garnish of fresh parsley and a dollop of Greek yoghurt.

Notes

* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.

Chicken thighs can be swapped for chicken breast or even drumsticks - baking time may vary.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 93mgSodium: 423mgCarbohydrates: 32gFiber: 3gSugar: 15gProtein: 22g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya