The Big Tasty Bite is a compilation of the recipes that content creator and food blogger Lila Lerie loves to make. Her motto is that good food shouldn’t be limited to your budget, time, creativity or skill – and this cookbook is testament to that. It’s packed with simple recipes made from ingredients that are easy to source (and often budget friendly) all with that big tasty flavour. It’s broken into five sections: breakfast, quick meals and snacks, mains, sides and sweet bites.
Dietary Notes
Best for those who don’t follow any specific diet – there’s everything from meat to fish, dairy to gluten and more.
Best For
Anyone who wants easy every day recipes and who is already a fan of Big Tasty Bites
Cooking Level
Beginner – recipes are simple to follow.
I’m sharing her recipe for a one-skillet chicken and rice bake. I love a chicken tray bake, it’s a go-to meal on a Friday night and her version is packed with flavour and conveniently adds rice so you get the full meal in one pan.
One-skillet Chicken and Rice Bake from the Big Tasty Bite
Ingredients
- 8 chicken pieces (thighs and drumsticks)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp smoked spanish paprika
- 1 tsp salt
- 3 tbsp olive oil
- 4 cloves garlic finely chopped
- 2 green chillies roughly chopped
- 1 large onion diced
- 2 tbsp tomato paste
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small head broccoli roughly chopped
- 2 stalks celery diced
- 1 cups cherry tomatoes halved
- 2 cups uncooked jasmine rice
- 1½ cup lukewarm chicken stock
- 2 tbsp soy sauce
- Juice of ½ lemon
- ¼ cup chopped fresh basil
- Fresh basil leaves and lemon slices to garnish
Instructions
- Preheat the oven to 180?
- Place the chicken pieces in a bowl with ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked Spanish paprika and ½ tsp salt. Toss to coat the chicken well and set aside.
- Heat the olive oil in an ovenproof skillet or saucepan over medium-high heat and saute the remaining garlic powder, onion powder and paprika until fragrant, then add the garlic, chillies and onion, and saute until the garlic starts to change colour. Add the tomato paste and continue to cook until it starts to darken.
- Add the bell peppers, broccoli, celery and cherry tomatoes and saute for 5-8 minutes or until the tomatoes start to soften. Remove the skillet from the heat.
- Rinse the rice under cold running water until the water runs clear, then drain and add the rice, chicken stock, soy sauce, lemon juice, basil, black pepper and remaining salt to the skillet. Mix well, then place the chicken pieces on top, skin-side up, and cover with tinfoil.
- Bake for 35 minutes, then remove the foil and brush the chicken pieces with olive oil before baking, uncovered for an additional 30-40 minutes. You’ll know it’s done when the rice is tender and most of the liquid has been absorbed.
- Allow to rest for 10 minutes before serving, garnished with fresh basil and grilled lemon slices.
The Big Tasty Bite is published by Penguin Random House. It is available here.
