Meats Recipes - Piquant Chicken Bake

Ingredients                                        

• 225 g/8 oz/1 cup long-grain rice

• 600 ml/2 1/2 cups hot chicken stock

• 1 red (bell) pepper, diced

• 30 ml/2 tbsp chopped parsley

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp butter, diced

• 10 ml/2 tsp onion salt

• 10 ml/2 tsp celery salt

• 10 ml/2 tsp paprika

• 1 kg/3 lb oven ready chicken, cut­into 4 or 6 pieces

• 15 ml/1 tbsp chopped capers

• 50 g/2 oz/1/2 cup stuffed olives, sliced

• 10 ml/2 tsp lemon juice

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Method:

1. Stir the rice, stock, pepper, parsley and a little salt and pepper together in a large flameproof casserole (Dutch oven).

2. Add the butter. Blend the onion, celery salt and paprika together and rub over the chicken. Lay on top of the rice and bring to the boil.

3. Cover and bake in the oven at 180°C/350°F/gas mark 4 for about 45 minutes or until tender.

4. Stir in the capers, olives and lemon juice. Season to taste. Leave to stand, covered, for 5 minutes.