Portuguese Chicken Bake

Serves: 14 Time to make: 30min prep/pre-cook + 1hr bake

Ingredients

2cup rice (we used borwn rice)

3tbs portuguese spice

1tsp parsley

4tsp brown sugar

2 lemons juiced + rind

1.5kg chicken legs (next time we want to use 2kg)

2 brown onion, diced

4tsp garlic

2 red capsicums, diced

500g frozen corn kernels

2x400g can diced tomato

2cup chicken stock

Cut onion, capy, rind n squeeze lemon
Preheat oven to 200deg. Grease baking dishes. Combine portuguese spice, parley, sugar, lemon and rind in a large bowl. Add chicken and coat well in mixture.
In a large woke/frying pan, medium heat oil. Cook chicken in batches till golden borwn (~5min)
Add oil, onion, garlic and remaining spice mix to frying pan for ~6min till soft
Add capy, corn, rice, tomatoes and stock. Bring to boil. Pour into baking dish
Add chicken on top and press into rice mix a little. Cover with foil. Bake for 25min
Remove foil, bake for 30min

I think a dolop of yoghourt/sour cream would go well with this

Original: https://www.sunrice.com.au/rice-recipes/portuguese-chicken-bake/

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