Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Basque-style chicken and pepper rice
A colourful rice pot with chicken, sweet peppers and paprika.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the rice absorbs 250 ml of stock in 15 to 18 minutes
- Photograph the finished pan
- Time
- About 40 min
- estimated
- Serves
- 2
- see below
- Energy
- 455 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a deep frying pan over medium heat. Add the onion and peppers and cook for 8 minutes, until soft and beginning to colour.
Add the chicken and paprika and cook for 3 minutes, turning, until the outside is no longer pink.
Stir in the rice, then the tomatoes and stock. Bring to a simmer, cover and cook for 15 to 18 minutes, until the rice is tender and the chicken cooked through. Add a splash of water if the pan dries first.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Take the pan off the heat and leave it covered for 5 minutes, then fork the rice through and divide between two plates.
The useful detail
Let the covered rice rest briefly before fluffing. The grains at the top finish in the trapped steam while the ones at the base stop catching.
Make it work for you
One serving is Half the pan: 140 g of chicken (raw weight) with rice and peppers. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.
Tinned chopped tomatoes
A redder, softer pan; add a little less stock.
Per serving: about the same energy, about the same protein, about the same fat.
Brown rice
Cook it for the time on the packet, which is longer, and add more stock. Nutrition is not recalculated.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A one-pan rice dinner counted in full. The peppers and tomatoes are most of the volume and the chicken most of the protein.
| Energy | 455 kcal |
|---|---|
| Protein | 38 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Carbohydrate | 54 g |
| of which sugars | 9 g |
| Fibre | 5 g |
| Sodium | 560 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| red pepper | 200 g | FDC 170108Peppers, sweet, red, raw | 52 kcal | 2.0 g |
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| paprika | 1 g | FDC 171329Spices, paprika | 3 kcal | 0.2 g |
| white rice | 100 g | FDC 168877Rice, white, long-grain, regular, raw, enriched | 365 kcal | 7.1 g |
| tomatoes | 200 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 36 kcal | 1.8 g |
| chicken stock | 265 g | FDC 174536Soup, chicken broth, ready-to-serve | 16 kcal | 1.7 g |
| Whole recipe | Divided by 2 | 912 kcal | 76.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Rice keeps for 3 to 4 days refrigerated; cool it quickly and reheat it once, until steaming.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving