Oven-Baked Rice and Chicken

Ingredients

Chicken marinade (blended)

• 500 g boneless chicken
• 1/4 cup onion
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp vinegar
• 1 tbsp lemon juice
• 1 tbsp mandi spice

Rice

• 1 cup long grain (Indian) rice
• 1 bell pepper, cut medium
• 1 onion, cut medium
• 1/2 cup peas
• 2 garlic cloves
• 1 hot chili
• 1 chicken stock cube
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• Boiling water
• 1/4 cup extra oil
• 1/4 cup ketchup for brushing the chicken

Method

1. Blend all the marinade ingredients until smooth, pour over the chicken and marinate.
2. Fry the onion in the oil, add the garlic, bell pepper, chili, spices and stock cube, then the rice and stir for just one minute.
3. In a tray or oven-safe pot, add the rice with 1/4 cup oil and 1 tsp salt and cover with water. Lay two layers of foil over the rice, poke holes in it, place the chicken on top, brush with ketchup and cover with baking paper and foil. Bake in a preheated oven for an hour and a half, then uncover the chicken, brush with a little oil and brown.

Notes

Optionally smoke the rice and chicken by lighting a piece of charcoal, adding oil and covering.