Oven-Baked Glazed Paprika Chicken
with Roasted Pepper and Spiced Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Skin-On Chicken Breasts
(May contain Celery)
Mexican Style Spice Mix
Chicken Stock Paste
Red Pepper Chilli Jelly
Sun-Dried Tomato Paste
Not included in your delivery
Olive Oil for the Marinade
Water for the Rice
Water for the Mayo
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve, peel and thinly slice the onion. 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).
Heat a drizzle of oil in a medium saucepan on medium heat.
Once the oil is hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.
Meanwhile, in a large bowl, combine the smoked paprika, grated garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.
Add the chicken and turn to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Set aside for now.
Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a large baking tray, drizzle with oil and season with salt and pepper. Place the garlic parcel alongside. Set aside.
Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder). Cook for 30 secs, then pour in the 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.
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 slightly.
Once 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.
Once the chicken is cooked, remove from your oven. Using the back of a spoon, spread the red pepper chilli jam all over to glaze it. Leave to rest for a couple of mins.
Fluff up the rice with a fork, then stir in the sun-dried tomato paste. Taste and season with salt and pepper if needed, then spoon onto your plates.
Once rested, slice the chicken widthways, then lay on top of the rice along with the peppers.
Spoon over any remaining juices from the tray, then drizzle over the garlic mayo to finish.