Instructions

1. 1

   Trim any excess skin from the chicken and then slash each one 2 to 3 times, place in a freezer bag.

   
   

2. 2

   Add the Worcestershire sauce, olive oil, garlic and soy sauce. Seal the bag and then turn several times to coat the chicken in the mix. Set to one side for 30 minutes.

   
   

3. 3

   Preheat the oven to 190°C/Gas5.

   
   

4. 4

   Place the chicken in a roasting tin and cook in the preheated oven for 20 minutes. Add the peppers and onion and cook for a further 25 minutes, until the chicken is cooked through and the peppers are tender.

   
   

5. 5

   Cook the rice according to the pack instructions. Drain thoroughly.

   
   

6. 6

   Remove the cooked chicken thighs and keep warm. Stir the roasted vegetables through the rice.

   
   

7. 7

   Divide the rice between four plates and top with the chicken thighs to serve.

   
   

Ingredients

• 8 chicken thighs
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 red onion , cut into thin wedges
• 1 red pepper, deseeded and chopped
• 300g wholegrain rice
• 1 tbsp soy sauce

Serves 4

Total time required 55 mins

• Preparation time: 10 mins
• Cooking time: 45 mins