Recipe

Spicy chicken, capsicum and tomato rice

  • 1 hr cooking
  • Serves 5
  • Print
    Print

Ingredients

Spicy chicken, capsicum and tomato rice
  • 2 teaspoon olive oil
  • 1 brown onion (200g), chopped coarsely
  • 2 clove garlic, crushed
  • 2 green capsicums (400g), chopped coarsely
  • 16 chicken drumettes (2kg)
  • 410 gram canned tomato puree
  • 1 teaspoon hot paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 cup (320g) fresh corn kernels
  • 1/2 cup (125ml) dry red wine
  • 1 cup (250ml) chicken stock
  • 2 dried bay leaves
  • 1 1/2 cup (300g) white long-grain rice
  • salt and pepper, to taste
  • 2 tablespoon finely chopped fresh flat-leaf parsley

Method

Spicy chicken, capsicum and tomato rice
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Heat oil in large flameproof casserole dish; cook onion, garlic and capsicum, stirring, until vegetables soften. Remove vegetables, leaving as much oil in dish as possible.
  • 3
    Cook chicken in same dish, in batches, until browned. Remove from dish.
  • 4
    Return chicken and vegetables to dish with tomato puree, spices, corn, wine, stock, bay leaves and rice; bring to the boil.
  • 5
    Cover; cook in oven about 30 minutes or until rice is tender and chicken is cooked through.
  • 6
    Season to taste. Serve sprinkled with parsley.

Notes

Chicken drumettes are drumsticks with the end of the bone chopped off. They are also sold as "lovely legs".

More From Women's Weekly Food