4 chicken leg portions, cut into thighs and drumsticks, skin removed (I use boneless thigh joints)
2 onions, 1 chopped, 1 cut into wedges
1 red and 1 green pepper , de-seeded and thickly sliced
2tbsp olive oil
200ml bottled barbecue sauce
2tsp thyme leaves
250g long grain rice, rinsed
600ml chicken stock
340g can sweetcorn, rinsed and drained
½ red chilli , finely chopped (optional)
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, 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.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped 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, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
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