Orange Chicken with Black Rice

pumpkin and black rice

Something a little different for the Halloween season, with lots of vitamin C-packed veg to help fight off the autumn cold. The black rice is a favourite in our house, but it does take longer to cook so I usually save it for the special occasion or just when time permits – meaning when I remember to get it on in time!

Orange Chicken with Black Rice

Print Recipe
Serves: 4 Cooking Time: 45 mins


  • 240g black rice
  • 2 red onions, peeled and chopped
  • 1 small pumpkin or butternut squash (about 900g), peeled, deseeded and chopped
  • 3 carrots, peeled and chopped
  • 1 orange or yellow pepper, deseeded and chopped
  • 1.2 litres low-salt chicken or vegetable stock
  • 2 tablespoons olive oil
  • 400g diced chicken
  • 2 tablespoons freshly squeezed orange juice (optional)



Rinse the rice with cold water, then put it in a big saucepan of water. Bring to the boil, then turn the heat down to low–medium and simmer for 40–45 minutes, or until the rice is tender.


Meanwhile, put the vegetables and stock in a large saucepan with a lid. Bring the pan to the boil, then simmer, covered, for 30 minutes.


Pour the oil into a frying pan and lightly fry the chicken until turning golden and cooked through.


Blend the vegetables and stock with a hand blender, leaving some chunks of veg. Add the chicken and orange juice, if using, and cook for a further 5 minutes.


Once cooked, drain the rice and place in the bowl. Pour the orange sauce over the rice and serve.


* To peel a pumpkin or butternut squash you need a really good peeler; if you don’t have one you will need a sharp knife to chop away at the edges. For a vegetarian meal, swop the chicken for tofu.

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