Portuguese chicken with rice

This Portuguese chicken recipe is super tasty, easy to make and has less than 7 ingredients, excluding pantry staples of course!

SERVES 4 // PREP TIME 15 min // COOK TIME 1 hr 5 min

INGREDIENTS
6 skin-on chicken pieces
2 tbsp + 1 tsp Portuguese spice mix
1 tbsp oil
2 bell peppers, cored and diced
1 cup white rice
1 tin (410 g) tomato & onion mix
½ cup frozen peas
Parsley, to garnish
Lemon juice, optional

METHOD
1. Pat the chicken dry with a paper towel and rub all over with 2 tbsp Portuguese spice, salt and pepper.
2. Heat the oil in an ovenproof pan. Cook the chicken pieces skin-side down until crisp. Turn and cook until browned all over. Set aside on a plate.
3. Lower the heat and add the bell peppers. Cook until slightly softened, but still tender. Add in the rice and stir-fry until it smells nutty and is starting to pop. Add in 1 tsp Portuguese spice mix and fry for a few seconds until aromatic.
4. Add in the tinned tomato & onion mix and 2 cups of water, then stir well to combine. Simmer for 5 minutes, stirring occasionally.
5. Place the chicken pieces back in the pan along with any juices. Cover the pan with a lid or piece of tin foil and place in the oven for 40 min or until rice is tender and liquid is absorbed.
6. Place the peas in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then drain. Remove the covering from the pan and move the chicken to a plate. Stir the peas through the rice. Place the chicken pieces back on top of rice and grill for 8–10 minutes or until chicken is golden and crisp.
7. Garnish with parsley and a drizzle of lemon juice, if desired.