Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 2 teaspoons ground cumin (10ml)
  • 3 teaspoons smoked paprika (15ml)
  • ½ teaspoon chilli flakes (2.5ml), or to taste
  • 1 teaspoon dried oregano (5ml)
  • Juice of 2 limes
  • Salt and freshly ground black pepper, to taste
  • 8 chicken thighs, skin-on and bone-in (approx. 1kg / 2¼lb)
  • 2 red onions, cut into wedges
  • 3 bell peppers (mixed colours), cut into 2x2cm (¾x¾ inch) pieces
  • 8 garlic cloves, peeled and halved
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 250g long-grain rice (about 1 1/4 cups)
  • 1 chicken stock cube (e.g., Kallo Organic), or equivalent bouillon
  • 2 tablespoons tomato puree (US: tomato paste)(30ml)
  • 750ml boiling water (approx. 3 cups + 3 tablespoons)
  • Fresh coriander (cilantro), chopped, for garnish (optional)

Instructions:

  1. In a large bowl, whisk together the marinade ingredients. Add the chicken thighs and toss to coat thoroughly. Marinate in the fridge for at least 1 hour (or up to overnight), or proceed directly to the next step if short on time.
  2. Preheat the oven to 220°C (200°C fan/ gas mark 7 / 425°F). In a roasting dish, combine the onion wedges, pepper pieces, garlic cloves, olive oil, salt, and pepper. Toss to combine.
  3. Arrange the marinated chicken thighs on top of the vegetables in the roasting dish. Spoon any remaining marinade over the vegetables.
  4. Cover the roasting dish tightly with foil and bake for 15 minutes.
  5. While the chicken is baking, dissolve the chicken stock cube and tomato puree in the boiling water. Stir well to combine.
  6. Remove the roasting dish from the oven and carefully remove the foil. Remove the chicken thighs from the dish and set aside. Add the rice to the roasting dish, then pour in the prepared chicken stock. Stir to combine the vegetables and rice with the stock.
  7. Place the chicken thighs back on top of the rice, pressing them down slightly so the skins are above the liquid level. Pour any accumulated juices from the chicken plate into the roasting dish.
  8. Recover the roasting dish tightly with the foil and bake for another 15 minutes.
  9. Remove the foil from the roasting dish and bake uncovered for a final 20 minutes, or until the chicken skin is crispy and golden brown and the rice is cooked through. Check that the rice is cooked to your liking. If it needs more time, continue baking for another 5-10 minutes.
  10. Let the dish rest for 5-10 minutes before serving. Garnish with chopped fresh coriander (cilantro), if desired.