Traybakes
Chicken thighs baked on seasoned rice with peppers and peas — one tin, proper fill-you-up tea.
Heat the oven to 200°C (180°C fan).
Finely slice the onion and red pepper. Tip the rice into a large roasting tin or casserole. Stir through the onion, pepper, peas, garlic granules, smoked paprika, mixed herbs, salt and pepper.
Pour over the stock and give it a gentle stir so the rice is evenly spread.
Toss the chicken with the oil, a pinch of salt, pepper and a little extra smoked paprika if you like. Nestle the thighs on top of the rice.
Cover tightly with foil. Bake for 30 minutes.
Remove the foil and return to the oven uncovered for 15–20 minutes until the chicken is cooked through, the rice is tender and any stock has been absorbed.
Rest for 5 minutes, fluff the rice around the chicken, and serve.
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