Paprika

BBQ chicken with corn rice

Name: BBQ chicken with corn rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Barbecue
Ingredients: 4 chicken leg portions, cut into thighs and drumsticks, skin removed (see tip, below); 2 onions, 1 chopped, 1 cut into wedges; 1 red and 1 green pepper, deseeded and thickly sliced; 2 tbsp olive oil; 200ml barbecue sauce; 2 tsp thyme leaves; 250g long grain rice, rinsed; 600ml chicken stock; 340g can sweetcorn, rinsed and drained; ½ red chilli, finely chopped (optional)

portionen

10 min

aktive zeit

50 minutes

gesamtzeit

Kochen beginnen

Zutaten

4 chicken leg portions, cut into thighs and drumsticks, skin removed (see tip, below)

2 onions, 1 chopped, 1 cut into wedges

1 red and 1 green pepper, deseeded and thickly sliced

2 tbsp olive oil

200ml barbecue sauce

2 tsp thyme leaves

250g long grain rice, rinsed

600ml chicken stock

340g can sweetcorn, rinsed and drained

½ red chilli, finely chopped (optional)

Anweisungen

1 Heat oven to 200°C/180°C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.

2 Meanwhile, heat 1 tbsp oil in a medium pan and soften the onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn and chilli, put the lid back on and let the rice steam for 10 mins. fluff up the rice. Serve with the chicken and veg

Notizen

TIP A sheet of kitchen paper will help you to get a good grip of the chicken skin as you pull it away from the meat.