Chicken and Rice One Dish Casserole

For the Chicken:

• 6 skinless bone-in chicken thighs
• 45 ml (3 Tbsp) olive oil
• 15 ml (1 Tbsp) smoked paprika
• 15 ml (1 Tbsp) garlic powder
• 10 ml (2 tsp) cumin
• 10 ml (2 tsp) oregano
• Salt and pepper, to taste

For the Rice:

• 15 ml (1 Tbsp) butter
• 15 ml (1 Tbsp) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 125 ml (½ cup) mixed peppers, cut into small cubes
• 10 ml (2 tsp) thyme
• 10 ml (2 tsp) oregano
• 125 g mushrooms, sliced
• 375 ml (1 ½ cups) Spekko parboiled rice
• 750 ml (3 cups) chicken stock, hot
• Salt and pepper, to taste

• Preheat the oven to 180˚ C.
• In a large bowl, add the chicken thighs, olive oil, smoked paprika, garlic powder, cumin, oregano, salt and pepper. Mix until the chicken is evenly coated. Set aside while you prepare the rest, allowing the chicken to marinade in the spices.
• In a large oven safe dish, add all the ingredients for the rice and mix until well combined and the hot stock melts the butter.
• Nestle the chicken thighs in the dish amongst the rice and cover with tinfoil.
• Bake for 20 minutes, remove the tinfoil and bake for a further 20 – 25 minutes until the chicken crisps up and the rice is fully cooked.
• Serve warm and enjoy!