Food, Recipes

Paprika Chicken and Rice Bake

INGREDIENTS

Chicken dry rub

  • 900g   chicken thighs & drumsticks
  • 1 Tbsp paprika
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 1 Tsp ground coriander
  • ½ Tsp black pepper, ground
  • ½ Tsp salt

 

  • 1 onion, finely sliced
  • 1 Tsp garlic, ground
  • 3 green chillies, sliced
  • 60g salted butter
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp spice blend (equal parts cayenne pepper, chili flakes, paprika)
  • A pinch of saffron (optional)
  • ½ Tsp black pepper, ground
  • ½ Tsp salt
  • 1 cup basmati rice
  • 750ml chicken stock

To serve

  • 1 Tbsp fresh parsley, chopped
  • Lemon wedges

METHOD

Preheat the oven to 180°C.

In a large bowl, combine the chicken along with the dry rub spices. Mix until well combined and set aside.

Add the onion, garlic, chilli, and butter to a Le Creuset Ovenware Large Roasting Tin. Cover with foil and place in the oven for 10 minutes to allow the onion to fry a little.

Remove the Roasting Tin from the oven and add in the parsley, spice blend, saffron, salt, pepper, and basmati rice. Mix until well combined.

Place the spice-rubbed chicken pieces over the rice and pour in the chicken stock.

Cover the Roasting Tin with foil and bake for 50 minutes.

After 50 minutes, remove the foil, and allow the paprika chicken and rice to bake for a further 10 minutes uncovered.

Serve straight from the Roasting Tin with lemon wedges and a sprinkling of fresh parsley.

Image and recipe by Keshree Chundriah