CHICKEN & RICE BAKE WITH OLIVES AND LEMON
2 Chicken leg portions 30ml olive oil 1 onion, chopped 1 clove garlic, crushed 1/2 red pepper 1/2 yellow pepper 180g long grain rice 300ml chicken stock 75g pitted green olives 1/2 lemon Salt & pepper 30ml Chopped parsley or coriander for garnish
Oven: 180C/Gas 4
Serves: Serve with chilli sauce
METHOD
Heat a frying pan, trim or remove skin from chicken portions, season. Add oil to the pan and brown chicken. Keep to one side. Fry onion and garlic, add rice, turn over in oil and add stock. Add diced peppers and olives. Season and tip into a casserole dish. Cut lemon half in two and push into rice mixture. Place chicken portions on top, place lid on casserole and bake for 45 mins- 1 hr. Chop herbs and sprinkle over the top. To serve, place chicken on plate, stir rice mixture to blend in lemon and herb flavours, serve with chicken.