Chicken with Rice and Peppers
By OcadoLife
Published on 03 July 2022
This mouth-watering chicken dish includes roasted vegetables and whole grain rice to create a highly-satisfying, low GI main course dish.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 8 chicken thighs
- 1 tbsp of worcestershire sauce
- 1 tbsp of olive oil
- 1 tbsp of soy sauce
- 1 clove of garlic, finely chopped
- 1 red pepper, deseeded and chopped
- 300 g of wholegrain rice
- 1 red onion, cut into thin wedges
Method
Step 1
Trim any excess skin from the chicken and then slash each one 2 to 3 times, place in a freezer bag.Step 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.Step 3
Preheat the oven to 190°C/Gas5.Step 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.Step 5
Cook the rice according to the pack instructions. Drain thoroughly.Step 6
Remove the cooked chicken thighs and keep warm. Stir the roasted vegetables through the rice.Step 7
Divide the rice between four plates and top with the chicken thighs to serve.