The beautiful one pot / pan dish simply bursts with flavour! Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices and marinade get soaked up by the rice.
CHICKEN AND MARINADE
1 whole chicken, cut into 6 pieces or 6 chicken thighs, skin on, bone in (about 1.2 kg)
- 3 tbsp oil
- 3 tsp Lemon Aspen Jelly
- 1 tbsp dried thyme
- 4 garlic cloves, finely chopped/minced
- 3 tbsp of vinegar
- 1 tsp salt
- dried chilli flakes (optional)
1 1/2 tbsp olive oil
- 1 small onion, finely diced
- 1 cup (180g) long grain rice , uncooked
- 1 1/2 cups (375 ml) chicken broth / stock
3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper
Preheat oven to 180°C
Remove chicken from marinade, but reserve the Marinade.
Heat 1/2 tbsp olive oil in a deep, heavy based skillet over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent.
Add the rice, chicken stock/broth, water and reserved marinade to the skillet
Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley.