Aegean Chicken and Rice Bake

by BBC Good Food

Combine rice with fragrant herbs, then bake with chicken thighs – the rice soaks up the rich flavours of olives and lemon.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the oven to 220C/200C fan/gas 7. Tip the olives, green beans, roasted red peppers, rice, tomato purée, rose harissa, oregano, paprika and garlic granules into a large ovenproof dish. Season well.

Step 2

Dissolve the stock pot in 800ml just-boiled water from the kettle (if cooking for 4), then pour it into the dish and mix well. Stir in the chicken, then cover and bake for 30 mins. After this time, uncover, stir well, then bake for another 30 mins until everything is golden, cooked through and piping hot. Serve with the lemon wedges for squeezing over.

  • Ingredients
  • Based on 6 servings
  • 2tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 350g Roasted Red Peppers, drained and roughly chopped 1x Karyatis Roasted Red Peppers 450g (350g*)
  • 2tsp Dried Oregano 1x Sainsbury's Oregano 12g
  • 2tsp Paprika 1x Sainsbury's Paprika 44g
  • 1tbsp Garlic Granules 1x Sainsbury's Garlic Granules 58g
  • 1 Chicken Stock Pot, or vegetable stock pot 1x Knorr Stock Pot Chicken 8x28g
  • 200g Fine Green Beans, trimmed and cut into 4 pieces 1x Sainsbury's Fine Green Beans 200g
  • 1 Lemon, cut into wedges, to serve 1x Sainsbury's Lemons
  • 1 kg Boneless And Skinless Chicken Thighs, cut into bite-sized pieces 1x Sainsbury's British Chicken Thigh Fillets 1kg
  • 145g Black pitted Olives, drained and pitted 1x Sainsbury's Pitted Black Olives 340g (150g*)
  • 350g Basmati Rice 1x Sainsbury's Basmati Rice 500g
  • 1tbsp Rose Harissa 1x Al'Fez Middle Eastern Harissa Paste 180g
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