Ingredients:

  • 2 onions, cut into wedges (8ths)
  • 3 peppers (mixed colors), cut into 2x2cm pieces (¾x¾ inch)
  • 8 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 3 teaspoons sweet paprika (or smoked, as preferred)
  • 8 chicken thighs, skin-on and bone-in
  • Salt and pepper to taste
  • 1 teaspoon oregano
  • 250 g (about 1 ¼ cups) long grain rice
  • 1 chicken stock cube (I use Kallo organic)
  • Big pinch of saffron (optional but recommended)
  • 750 ml (about 3 cups) boiling water
  • Chopped fresh parsley (optional)

Instructions:

  1. Preheat your oven to 220°C / 200°C fan / gas mark 7 / 425°F.
  2. In a roasting dish, mix together onion wedges, pepper pieces, garlic cloves, 1 tablespoon of olive oil, and 2 teaspoons of paprika.
  3. Place chicken thighs on top of vegetables and drizzle with remaining olive oil.
  4. Season chicken with salt, pepper, remaining paprika, and oregano. Rub this mixture into the chicken skin.
  5. Roast in the preheated oven for 15 minutes.
  6. Meanwhile, crumble stock cube into a jug, add saffron, and stir in 750 ml boiling water. Set aside.
  7. After 15 minutes, remove the roasting tin from the oven, turn the chicken in the juices, and remove to a plate.
  8. Add rice to the dish, pour in chicken stock, and mix everything together to combine.
  9. Return chicken to the pan, pressing down slightly to ensure chicken skin is above stock.
  10. Cook in the oven for an additional 35 minutes (Optionally turn chicken midway for enhanced flavor).
  11. Check the rice for doneness before serving and garnish with parsley, if desired.