
PAPRIKA CHICKEN FRIED RICE BAKE
Ingredients
- 12 Brito’s chicken thighs
- 200g Brito’s diced bacon
- St Louis salt and pepper
- 10ml paprika
- 45ml B-well cooking oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 300g uncooked Spekko white rice
- 410g can Rhodes tomato and onion mix
- 60g Rhodes tomato paste cup
- 500ml prepared chicken stock
Method
- Season the chicken to taste with salt, pepper, and paprika.
- Heat the oil in a shallow oven-proof casserole dish and brown the chicken in batches.
- Set aside.
- To the same pan, add the onion and leek and fry until softened.
- Add the garlic and bacon and fry for a further 5 minutes.
- Add the rice and stir briefly.
- Return the browned chicken pieces to the pan, placing them on top of the rice mixture.
- Spoon the Rhodes tomato and onion mix over the chicken.
- Place the Rhodes tomato paste cup, and stock in a saucepan, and bring to a boil.
- Pour the chicken stock over the chicken in the casserole and cover with a lid or tin foil.
- Bake in a preheated oven at 180ºC for an hour or until the rice is fluffy and soft and the chicken cooked through. Remove from the oven and serve with a crisp green salad.