WOOLWORTHS Chicken and Rice Bake
Easy, delicious and budget-friendly!
Time: 1 hour
Recipe by: Clement Pedro
4T canola oil
1 chicken, cut into 8 (breasts can be halved)
Salt and freshly ground black pepper
1 brown onion, diced
2 bay leaves
1 yellow pepper, sliced
4 cloves of garlic, finely chopped or grated
20g Woolies paella seasoning
500g Woolies frozen fresh diced vegetables
1 x 400g can Woolies peeled and diced tinned tomatoes
2 cups Woolies parboiled long grain rice, washed and rinsed
4 cups of water
Heat your oil in a large oven proof casserole pot or large pan. Season your chicken pieces with salt and pepper before browning, turning to evenly caramelise.
Once the chicken is browned remove it from the pot and add your onions with the bay leaves, once lightly caramelised add your peppers and cook until soft before adding the garlic and cooking until fragrant, about a minute.
Add you paella seasoning and combine with the ingredients, toasting the spices for 30 seconds, add the tinned tomato and frozen vegetables, stir to combine then add your washed rice and
water. Season lightly with more salt and pepper and bring to a boil before adding your chicken, covering with a lid and placing in an oven preheated to 180’C to cook for 30 minutes or until the rice is perfectly cooked through.