This dish is so easy and looks so good when you take it out of the oven. There is nothing like delicious tender chicken thighs, seasoned with herbs and spices and baked until cooked through. The rice soaks up the stock and is a perfect accompaniment. Pop this on the dinner table and bask in the praise coming at you from all directions.
6 chicken thighs
½ tbsp olive oil
1 tbsp piri piri spice mix
Salt & pepper
4 shallots, diced
1 red pepper, diced
1 yellow pepper, diced
250g basmati rice, rinsed
1 tbsp dried mixed herbs
1 tsp smoked paprika
1 tsp cayenne pepper
500ml Carol’s Stock Market Chicken Stock
Toss together chicken thighs, olive oil, piri piri spice mix, 2 tsp salt & ½ tsp black pepper in a large bowl. Set aside.
Heat a large casserole dish over medium high heat, once hot, add a drizzle of olive oil. Add the seasoned chicken cook for 3-4 minutes on each side to brown. Transfer chicken to a plate and set aside until needed.
Pour Carol’s chicken stock into a small saucepan covered with a lid and leave to come to a boil over high heat while you continue the next steps. Also set the oven to pre-heat to 180°C / 160°C fan assisted.
Reduce heat to medium low then add another drizzle of olive oil, add the diced peppers and cook until starting to soften, 3-5 minutes.
Add the rinsed basmati rice along with the remaining herbs and spices. Toast the rice, stirring, for 1-2 minutes.
Add the now-boiling chicken stock to the rice along with a large pinch of salt and stir through. Bring to a simmer then add the browned chicken back to the pan, nestling the pieces in the rice.
Cover with a lid and place in the pre-heated oven. Bake until the chicken has cooked through and the rice has absorbed the stock, 15-20 minutes. Taste rice for seasoning and add more salt & pepper if needed, then serve.