Meats Recipes - Barbecued Chicken with Tomato Rice

Ingredients                                        

• 4 chicken portions

• 40 g/1 1/2 oz/3 tbsp butter

• 225 g/8 oz/1 cup long-grain rice

• 2 x 400 g/2 x 14 oz/2 large cans chopped tomatoes

• Chicken stock

• Salt and freshly ground black pepper

• 1 bay leaf

• 1 onion, finely chopped

• 15 ml/1 tbsp clear honey

• 45 ml/3 tbsp brown table sauce

• 15 ml/1 tbsp tomato ketchup (catsup)

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Method:

1. Wipe the chicken. Place skin side up in a roasting tin (pan). Dot with 15 g/1 tbsp of the butter and roast in the oven at 200°C/400°F/gas mark 6 for 20 minutes.

2. As soon as the chicken is cooking, put the rice in an flameproof dish. Make one of the cans of tomatoes up to 600 ml/2 1/2 cups with stock.

3. Pour over the rice. Season with salt and pepper and add the bay leaf. Bring to the boil, cover with foil or a lid and transfer to the oven on the shelf below the chicken.

4. Melt the remaining butter in a pan and stir in the remaining ingredients. After the 20 minutes cooking, pour the sauce over the chicken.

5. Check the rice, stir and re-cover. Cook for a further 15-20 minutes, basting occasionally, until the chicken is coated in the sauce and the rice is tender and has absorbed the liquid.

6. Discard the bay leaf. Serve the chicken hot with the rice.