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Method
Step 1
Preheat oven to 180°C. Heat oil in a large flameproof casserole pan over medium heat. Add half the chicken and cook, turning, for 2-3 mins or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and carrot to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic, capsicum, paprika and cumin. Cook, stirring, for 1 min or until aromatic.
Step 2
Stir in the rice, tomato, orange juice and 11/2 cups (375ml) water. Bring to the boil. Return chicken to pan. Cover and bake for 50 mins or until rice is tender.
Step 3
Stir in the peas. Bake, uncovered, for 5 mins or until the peas are tender. Sprinkle with orange zest to serve.
Serve with chopped flat-leaf parsley and chopped dry-roasted almond
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, quartered
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
1 red capsicum, seeded, thinly sliced
2 tsp smoked paprika
2 tsp ground cumin
1 cup (200g) brown rice
400g can diced tomatoes
1 orange, zested, juiced
1 cup (120g) frozen peas
Description
This hearty chicken dish is loaded with Spanish-inspired flavours. It's a perfect one-pan dinner.
Method
Step 1
Preheat oven to 180°C. Heat oil in a large flameproof casserole pan over medium heat. Add half the chicken and cook, turning, for 2-3 mins or until golden brown. Transfer to a plate. Repeat with remaining chicken. Add the onion and carrot to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic, capsicum, paprika and cumin. Cook, stirring, for 1 min or until aromatic.
Step 2
Stir in the rice, tomato, orange juice and 11/2 cups (375ml) water. Bring to the boil. Return chicken to pan. Cover and bake for 50 mins or until rice is tender.
Step 3
Stir in the peas. Bake, uncovered, for 5 mins or until the peas are tender. Sprinkle with orange zest to serve.
Serve with chopped flat-leaf parsley and chopped dry-roasted almond
