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One-pot chicken and rice

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PHOTO: Donna Lewis
PHOTO: Donna Lewis

The easiest, most delicious chicken-and-rice dish you’ve ever tasted! Don’t worry if you don’t have a cast-iron pot – just transfer the rice to an oven-safe dish for baking.

Preheat the oven to 180°C. 

1. Spice rub Combine the spice-rub ingredients in a large bowl. Add the chicken thighs and toss to coat evenly.

2. Chicken and rice In a large, ovenproof cast-iron pot, heat 30ml (2T) of the olive oil and fry the chicken thighs to brown, 2-3 minutes on each side. Remove and set aside. 

3. Add the remaining 15ml (1T) oil to the same pot and sauté the onion and garlic for 1 minute. Add the carrots and peppers, and fry to soften. 

4. Add the rice and chicken stock, stir, and simmer for 5 minutes. 

5. Put the thighs back into the pot with their juices, and season with salt and pepper. Bring to a simmer and cover. 

6. Bake in the oven for 30 minutes or continue cooking on the stovetop. Remove the lid and bake until the liquid is absorbed, about 10 minutes. 

7. Garnish with parsley.

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