Meats Recipes - Pot-roast Chicken with Rice

Ingredients                                        

• 15ml/1 tbsp olive oil

• 1 onion, finely chopped

• 225g/1 cup long-grain rice

• 1 red (bell) pepper, chopped

• 100g/2 cups button mushrooms, sliced

• 30ml/2 tbsp tomato puree (paste)

• 600ml/2 1/2 cups chicken stock

• 1 bouguet garni sachet

• salt and freshly ground black pepper

• 1.5kg/3 1/2 lb oven-ready chicken

• 225g/2 cups frozen-peas with sweet corn

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Method:

1. Heat the oil in a large flameproof casserole. Add the onion and fry for 2 minutes until soft but not brown.

2. Add the rice and stir to coat in the oil. Add the pepper and mushrooms.

3. Blend the tomato puree into the stock and stir into the pan. Add the bouguet garni and season with salt and pepper.

4. wipe the chicken inside and out and place on top of the rice. Sprinkle lightly with salt and pepper.

5. Cover and cook in the oven at 190°C/375°F/gas mark 5 for 1 hour.

6. Stir the peas and sweet corn into the rice and around the chicken, re-cover and cook for a further 15 minutes.

7. Discard the bouguet garni, carve the chicken and serve with the rice.