Oven Baked Paprika Chicken with Rice, Roasted Green Pepper and Garlic Mayo Drizzle

Peel the garlic cloves. Put half the garlic cloves into foil with a drizzle of oil and scrunch to enclose it. Grate the remaining garlic (or use a garlic press). Put the honey and smoked paprika in a bowl, add the oil (see ingredients for amount) and season with salt and pepper. Mix to combine, then add the chicken breasts and turn to coat them in the mixture. IMPORTANT: Wash your hands after handling raw meat!

Once the onion is nice and soft, stir in the Mexican spice (use less if you don't like heat!) and the grated garlic. Stir and cook for 1 minute, then pour in the water for the rice (see ingredients for amount) bring to the boil. When boiling, add the stock paste, stir in the rice, bring back to the boil, lower the heat to medium and pop a lid on the pan. 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).

Heat a frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin side down and fry until the skin is golden, 3-4 mins. Then turn and cook for 1-2 mins on the other side. Transfer the chicken (and extra pan juices) to the tray (skin side up) with the peppers, or another tray if it doesn't all fit - you want the peppers in a single layer. Pop the garlic parcel on the tray too. Roast in your oven until the peppers are soft and the chicken cooked through, 15-20 mins.

Once the garlic has been in the oven for 10-12 mins, remove it, carefully unwrap and pop on a board. Mash with a fork then put in a small bowl. Add the mayo and the water (see ingredients for amount). Season with salt and pepper and mix to combine with a fork. Trim the spring onion and thinly slice.