- 1½ cups SunRice Long Grain White Rice
- 4 chicken legs, divided into thighs and drumsticks
- 4-5 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 red capsicum, diced
- 60 g green olives, stuffed, if desired; halved
- 500 ml vegetable stock
- saffron, ground
- 100 g peas
- 2 tbsp freshly chopped coriander
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oven to 180°C (160°C in a fan oven) and line a baking tray with grease-proof paper.
Brush the chicken with a little oil, season with salt and ground pepper and place on the baking tray. Bake in the oven for around 25 minutes until golden brown, turning from time to time.
Fry the diced onions and carrot briefly in the remaining oil. Stir the red capsicum, olives and rice through the vegetables.
Add the stock, season with a pinch of saffron, salt and ground black pepper, cover and simmer over a low heat for around 20 minutes until cooked. Add the peas for the last 5 minutes.
Check the seasoning and arrange on plates with the chicken pieces on top of the rice. Serve garnished with coriander.