Peri-peri rice bake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Step 2

2. Put the chicken thighs, half the olive oil, 1 tablespoon of the peri-peri spice rub and 1 tablespoon of the peri-peri sauce into a large bowl and stir to coat.

Step 3

3. Heat the remaining oil in a cast-iron frying pan or ovenproof casserole dish over a high heat and add the chicken thighs.

Step 4

Cook for 3-4 minutes on each side until cooked through. Brush the thighs with a little more peri-peri sauce, then remove from the pan and reduce the heat to low.

Step 5

4. Add the onion and peppers to the pan and fry for 5 minutes until soft. Add the rice, the remaining tablespoon of peri-peri spice rub, the smoked paprika and dried parsley, then increase the heat to medium. Toast the rice with the seasonings for 1-2 minutes, stirring constantly, then add the hot chicken stock. Bring everything to a rapid simmer, stir well, then add the chicken thighs back into the pan on top of the rice. Cover the pan with a lid or tightly wrap in tin foil, then bake in the oven for 15-20 minutes. When cooked, the rice should be fluffy, with no excess liquid in the pan.

Step 6

5. While the rice bake is baking, wrap the corn in cling film and microwave for 4 minutes on high. Unwrap and brush with the butter, then transfer to a frying pan or cast-iron griddle and cook over a high heat for 4-6 minutes until charred. Alternatively, cook in an air fryer at 200°C for 6-8 minutes, or wrap in tin foil and roast the corn in the oven for 35 minutes.

Step 7

6. Steam the broccoli in a steamer for 3-4 minutes until cooked but still with a little bite.

Step 8

7. Remove the rice from the oven and garnish with the parsley.

Step 9

Transfer to airtight containers along with the corn and broccoli.

Step 10

This will keep in the fridge for 3-4 days.