Yield: 6 servings
|6 \N||Chicken portions|
|\N \N||Salt and pepper|
|3 tablespoons||Corn or sunflower oil|
|1 small||Onion; chopped|
|250 grams||Mushrooms; sliced|
|250 grams||Basmati or other long grain rice; rinsed and dried|
|850 millilitres||Boiling chicken stock; (a cube is fine)|
|4 tablespoons||Lime; (substitute lemon if|
|\N \N||; you have no lime)|
|\N \N||; juice|
|3 \N||Cloves garlic; crushed|
|3 \N||Sprigs thyme or 1 level tsp dried|
|1 \N||Heaped tsp chilli powder or more to taste|
Preheat the oven to 200C/400F/gas 7.
Season the chicken pieces with pepper and salt. Heat the oil in a large frying pan (preferably non-stick) and fry the chicken pieces over a low-medium heat for about 5 minutes on each side or until lightly browned.
Work in manageable batches if your pan is small.
Meanwhile, grease a shallow ovenproof dish and scatter the chopped onion, sliced mushrooms and rice over the bottom. On top of this arrange the chicken pieces in one layer, skin side up.
In a jug or bowl combine the stock, lime juice, garlic, thyme and chilli powder and pour over chicken and vegetables.
Place in the oven uncovered and leave to cook, undisturbed for about 1 hour or until the chicken is cooked and all the stock has been absorbed by the rice.
Serve with a simple green vegetable like beans, or with a salad.
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