The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coconut & Chilli Free-range Chicken Broth with Rice & Tomato
Classic chicken and rice combo but simmering in a moreish tomato sauce. Free-range British chicken breast sizzled with ginger, garlic and a vibrant paprika and oregano spice blend. Simmer with coconut milk, courgette and juicy tomatoes to make a broth. Brown rice to soak up all the flavours.
High protein
6 plants
Serving size
Ingredients
- 110g baby tomatoes
- 1 shallot
- 1 courgette
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 300g diced British Free Range chicken breast
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 200ml coconut milk (Coconut, Water)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tsp ground cumin
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 645
Protein: 48g
Carbs: 46g
Fat: 30g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 110g baby tomatoes (use half)
- 150g diced British Free Range chicken breast
- 80g brown rice (use half) (100% Brown Rice)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 200ml coconut milk (use half) (Coconut, Water)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette (use half)
- 1 tsp ground cumin (use half)
- 1 shallot (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 645
Protein: 48g
Carbs: 46g
Fat: 30g
Coconut & Chilli Free-range Chicken Broth with Rice & Tomato
Classic chicken and rice combo but simmering in a moreish tomato sauce. Free-range British chicken breast sizzled with ginger, garlic and a vibrant paprika and oregano spice blend. Simmer with coconut milk, courgette and juicy tomatoes to make a broth. Brown rice to soak up all the flavours.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a sieve & a measuring jug
Boil & prep
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the courgette into 1cm chunks. Thinly slice the shallot. Halve the tomatoes
Time to fry
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and courgette and cook for 4 mins, until soft and golden. Season with salt and pepper
Build the flavour
- Add the shallot, tomatoes, ginger & garlic paste, cumin and paprika & oregano blend to the pan. Cook for another 2 mins, then stir in the coconut milk, chilli paste, stock powder and 200ml water (100ml for 1 person)
- Bring to the boil, then lower the heat and simmer for 13 mins, until the chicken is cooked through
Finishing touches
- Roughly chop the coriander
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When ready, taste the broth and season if needed. Add a splash of water if it's a little thick
Plate up
- Share the rice between bowls, then ladle over the chicken and broth. Garnish with the remaining coriander
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