Portuguese Chicken Bake | Rice Recipes | SunRice

Portuguese Chicken Bake

Medium

> 1 Hour

Serves 4

Portuguese Chicken Bake

Ingredients Method

Ingredients


Medium Grain 1Kg

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.

  4. TIP: Portuguese spice is available pre-mixed in the spice section of the 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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Portuguese Chicken Bake

Medium

> 1 Hour

Serves 4

Ingredients


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.

  4. TIP: Portuguese spice is available pre-mixed in the spice section of the 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.