Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease a 1-litre (4-cup) shallow round ovenproof dish.
2.Combine soup, rice, half of the paprika, half of the ground coriander and water in prepared dish. Season.
3.Top rice mixture with chicken; sprinkle with remaining combined spices. Bake 40 minutes, or until chicken is cooked and rice is tender. Cover dish with foil. Stand 5 minutes. Transfer chicken to a heatproof board. Slice.
4.Bring a medium saucepan of water to the boil. Add beans; cook 2 minutes. Add snow peas. Boil 1 minute, or until just tender. Drain.
5.Divide vegetables and rice among serving plates. Top with chicken. Sprinkle chicken with chopped coriander. Serve.
Try using parsley instead of coriander. For a low-fat option, you can use skinless chicken breast fillets instead of thigh fillets. Trim all excess fat.
Note