Oven-Baked Glazed Paprika Chicken

Put half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press).

In a large bowl, combine the smoked paprika and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat in the marinade. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder) and grated garlic. Cook for 1 min, then pour in the cold water for the rice (see pantry for amount).

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, lower the heat to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 3-4 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to the pepper baking tray, skin-side up, and add the garlic parcel to the tray.

Roast on the top shelf of your oven until the peppers are soft and the chicken is cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

A couple of mins before the chicken and pepper are cooked, remove the garlic parcel from the oven and allow to cool.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop into a small bowl with the mayo and water for the mayo (see pantry for both amounts). Season with salt and pepper and mix to combine.