Tray bake Portuguese chicken and Rice


1 cup SunRice Medium grain rice, rinsed

11/2 tbs Portuguese spice

2 tsp brown sugar

1 lemon, rind finely grated, juiced

8-10 chicken lovely legs

2 tbs olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 red capsicum, diced

2 fresh corn on cob, kernels removed

400g can diced tomatoes

1 cup chicken stock

¼ cup chopped flat leaf parsley


1. Preheat oven 200°C fan forced. Lightly grease

a 5cm deep, 22cm x 30cm (10 cup capacity)

ovenproof dish. Combine spice mix, sugar,

lemon rind and juice in a large bowl. Add the

chicken, toss gently to coat chicken all-over.

2. Heat half the oil in a large frying pan over

medium-high heat. Add half the chicken, cook 5

minutes, turning until golden all over. Remove to

a plate, repeat with remaining chicken.

3. Add the remaining oil with onion and garlic, cook

6 minutes, stirring occasionally until soft. Add

the capsicum, corn, rice, tomatoes and stock.

Bring to the boil. Pour the rice mixture into the

ovenproof dish. Top with the chicken, pressing

down into the rice a little. Cover tightly with

foil. Bake for 20 minutes. Remove the foil and

cook a further 15-20 minutes until chicken is

cooked through and rice tender. Scatter over the

parsley. Serve.


Portuguese spice is available in pre-mixed in spice

section of supermarket. To make your own, mix 1

tablespoon each of crushed

sea-salt flakes, ground coriander, sweet paprika

with 2 teaspoons of dried oregano and chilli flakes.

See more here-



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