Baked chicken on rice

Instructions

1 Set oven to 210°C, or 200°C (fan-bake), and select a baking or roasting pan just big enough to hold chicken pieces in one layer (about 24cm x 30cm). Pat chicken pieces dry, and brown both sides in oil in a large, preheated frying pan.

2 Remove chicken and set aside. Place onions, garlic, carrots and rice in frying pan. Cook over a moderate heat until rice is milky-white. Stir in cumin and oregano, then cook for 1 more minute. Remove from heat.

3 Add stock and season with salt (if desired), then pour rice mixture into prepared baking pan. Stir green vegetables into rice. Arrange chicken pieces on top, best side up.

4 Sprinkle chicken with paprika and extra cumin. Bake uncovered for 40-50 minutes until rice is tender (with all the liquid absorbed) and chicken juices run clear when pierced to the bone. Serve immediately.