From the OPR kitchen
A covered pan of lemon chicken, rice and peas for an easy family dinner.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Lemon chicken and rice
At home recipes · Family
A covered pan of lemon chicken, rice and peas for an easy family dinner.
15 min prep · 35 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Warm oil in a wide lidded pan and brown chicken on both sides. Set aside and soften onion for 6 minutes.
- 2Stir in rice, stock, lemon zest and oregano. Return chicken, bring to the boil, cover and simmer gently for 25–30 minutes.
- 3Add peas for the final 5 minutes. Check rice is tender, adding water if needed. Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 4Stir in lemon juice, season, rest covered for 5 minutes and serve straight away.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
Families who've made this
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