Oven-Baked Glazed Paprika Chicken
with Roasted Pepper and Spiced Rice
This Oven-Baked Glazed Paprika Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 sachet(s)
Smoked Paprika
2 unit(s)
Skin-On British Chicken Breasts
1 sachet(s)
Mexican Style Spice Mix
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
37 grams
Red Pepper Chilli Jelly
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
300 milliliter(s)
Water for the Rice
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium heat.
Once 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, 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.
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 a large baking tray, skin-side up. Pop the pepper strips alongside. Drizzle with oil, season with salt and pepper, then toss to coat.
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.
Once the chicken is cooked, remove from your oven. Drizzle over the red pepper chilli jelly and turn to glaze. 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.
Once rested, cut the chicken widthways into 1cm slices,
Share the rice between your plates. Top with the chicken and roasted pepper.
Spoon over any remaining juices from the tray. Drizzle over the mayo (see pantry for amount) to finish.
Enjoy!
