Details:
Level: Easy
Serves: 4
Cook for: 40 minutes
Ingredients:
4 chicken thighs
4 chicken drumsticks
2 onions, chopped
2 peppers
2 tablespoon olive oil
200ml bottled BBQ sauce
2 teaspoon thyme leaves
250g rice
600ml chicken stock
340g tinned sweet corn
1/2 red chilli, chopped
Method:
- Heat oven to 200C (180C fan/gas 6). Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tablespoon olive oil and the barbecue sauce. Roast for 40 minutes, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
-
Meanwhile, heat 1 tablespoon oil in a medium pan, then soften the chopped onion for 5 minutes. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 minutes. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 minutes more. Fluff up the rice, then serve with the chicken, vegetables and pan juices
