Juicy chicken thighs and drumsticks, seasoned with garlic, paprika, and onion powder on a bed of fragrant jasmine rice infused with vibrant bell peppers, broccoli, celery, and cherry tomatoes.
Method
- Preheat the oven to 180 °C.
- Place the chicken pieces in a bowl with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon salt. Toss to coat the chicken well and set aside.
- Heat the olive oil in an ovenproof skillet or saucepan over medium-high heat and sauté the remaining garlic powder, onion powder, and paprika until fragrant. Then, add the garlic, chillies, and onion and sauté until the garlic starts to change colour.
Add the tomato paste and continue to cook until the tomato paste starts to darken. - Add the bell peppers, broccoli, celery and cherry tomatoes, and sauté for 5-8 minutes or until the tomatoes start to soften. Remove the skillet from the heat.
- Rinse the rice under cold running water until the water runs clear, then drain and add the rice, chicken stock, soy sauce, lemon juice, basil, black pepper and remaining salt to the skillet. Mix well and then place the chicken pieces on top, skin-side up, and cover with tinfoil.
- Bake for 35 minutes, then remove the foil and brush the chicken pieces with olive oil before baking, uncovered, for an additional 30-40 minutes. You'll know it's done when the rice is tender and most of the liquid has been absorbed.
- Allow to rest for 10 minutes before serving.
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