INGREDIENTS
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
METHOD
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.
TIP
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.
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