Description
This flavorful chicken and rice dish combines succulent roasted chicken thighs with aromatic spices, rice, and a rich stock, all cooked together to create a juicy, savory meal that’s perfect for dinner.
Ingredients
Units
Scale
- 250g Tropical Sun USA Easy Cook Rice
- 3 tablespoons olive oil
- 3/4 teaspoon Tropical Sun Whole Black Pepper, ground
- 1 teaspoon sea salt flakes
- 1/2 teaspoon Turkish red pepper flakes (pul biber) or 1/4 tsp Tropical Sun Crushed Red Chillies
- 1/2 teaspoon Tropical Sun Smoked Paprika
- 1 teaspoon Tropical Sun Dried Oregano
- 1/4 teaspoon Tropical Sun Ground Cumin
- 2 tablespoons Turkish sweet red pepper paste or tomato puree
- 2 onions, peeled and quartered
- 6 garlic cloves, peeled and bashed
- 8 chicken thighs
- 3 Tropical Sun Bay Leaves
- 2 tomatoes, halved and thickly sliced
- 1/2 lemon, thinly sliced
- 1 Tropical Sun Chicken Stock Cube
- 600ml boiling water
- 1 sprinkle of chopped fresh parsley
Instructions
- Preheat your oven to 210°C Fan / 230°C conventional / 450°F / Gas Mark 8.
- Wash the rice under cold running water until the water runs clear, then leave to drain.
- In a small bowl, mix the olive oil, black pepper, sea salt flakes, Turkish red pepper flakes, smoked paprika, oregano, cumin, and 1 tbsp of the sweet red pepper paste or tomato puree, then set aside.
- Place the peeled, quartered onions in a roasting tray and add the bashed garlic cloves. Coat them in 1 tablespoon of the spice paste.
- Coat the chicken thighs in the remaining spice paste and add them to the tray, spreading them evenly for optimal cooking.
- Roast the chicken thighs for 30-35 minutes until browned and crispy.
- While the chicken roasts, halve and thickly slice the tomatoes and thinly slice the lemon.
- Dissolve the stock cube in the boiling water and stir in the remaining 1 tbsp of red pepper paste until fully dissolved.
- Once the chicken is browned, remove the tray from the oven, turn the chicken in the juices, then transfer to a separate dish.
- Add the washed rice to the tray and stir it into the juices. Place the chicken thighs back on top of the rice, skin side up. Carefully pour the stock mixture into the tray, add the bay leaves, lemon, tomato slices, and any collected chicken juices.
- Return the tray to the oven and bake for another 30-35 minutes until the rice is cooked through and juicy. Avoid letting the dish dry out.
- Once cooked, rest the dish for 10 minutes so the rice can absorb the remaining juices.
- Sprinkle with freshly chopped parsley and serve!
Notes
- This dish can be served with a side of vegetables or a simple salad for a complete meal.
- Adjust the amount of Turkish red pepper flakes to your spice preference.
- For extra flavor, add a squeeze of fresh lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg