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Ingredients
Method
- 4 chicken thighs and drumsticks
- 6 tbsp peri-peri marinade
- 1 tbsp oil
- 2 yellow peppers, chopped
- ½ bunch of spring onions, sliced
- 4 tbsp tomato puree
- 250g cooked rice
- 1 tbsp smoked paprika
- Salad, to serve
- Preheat the oven to 200C. Slash the chicken and pour over the marinade, then leave to marinate in the fridge. Cook for 30 mins - skin-side up - then turn up the heat to 220C and cook for 15 mins more.
- Once the chicken is almost done, heat the oil in a pan and cook the peppers and spring onions for 5 mins. Pour in the paprika and tomato puree, then stir in the rice and mix to coat. Serve the rice with the chicken, with a green salad alongside.
1 hr
4 serving
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