SunRice

Portuguese Chicken Bake

I am using:

Prep time

15min

Cook time

60min

A delicious take on a traditional Portuguese dish. Try it on the whole family!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Medium Grain Rice (rinsed)

  • 1½ tbsp Portuguese Spice

  • 2 tsp Brown Sugar

  • 1 Lemon (rind finely grated, juiced)

  • 8 Chicken Legs

  • 2 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 1 Red Capsicum (diced)

  • 2 Fresh Corns On The Cob, Kernels Removed

  • 400 g Diced Tomatoes (can)

  • 1 cup Chicken Stock

  • cup Flat Leaf Parsley (chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Portuguese Chicken Bake

Method

  • Preheat oven 200°C fan forced. Lightly grease a 5cm deep, 22cm x 30cm (10 cup capacity) ovenproof dish. Combine spice mix, sugar, lemon rind and juice in a large bowl. Add the chicken, toss gently to coat chicken all over.

  • Heat half the oil in a large frying pan over medium-high heat. Add half the chicken, cook 5 minutes, turning until golden all over. Remove to a plate, repeat with remaining chicken.

  • Add the remaining oil with onion and garlic, cook 6 minutes, stirring occasionally until soft. Add the capsicum, corn, rice, tomatoes and stock. Bring to the boil. Pour the rice mixture into the ovenproof dish. Top with the chicken, pressing down into the rice a little. Cover tightly with foil. Bake for 20 minutes. Remove the foil and cook a further 15-20 minutes until chicken is cooked through and rice tender. Scatter over the parsley. Serve.

  • TIP: Portuguese spice is available pre-mixed in the spice section of the supermarket. To make your own, mix 1 tablespoon each of crushed sea-salt flakes, ground coriander, sweet paprika with 2 teaspoons of dried oregano and chilli flakes.

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