Name: BBQ chicken with corn rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 chicken leg portions, cut into thighs and drumsticks, skin removed; 2 onions 1 chopped, 1 cut into wedges; 1 red and 1 green pepper deseeded and thickly sliced; 2 tbsp olive oil; 200ml bottled barbecue sauce; 2 tsp thyme leaves; 250g long grain rice rinsed; 600ml chicken stock; 340g can sweetcorn rinsed and drained; ½ red chilli finely chopped (optional)

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BBQ chicken with corn rice

BBQ chicken with corn rice

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.24 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

4 chicken leg

portions, cut into thighs and drumsticks, skin removed
2 onions

1 chopped, 1 cut into wedges
1 red and 1 green pepper

deseeded and thickly sliced
2 tbsp olive oil
200ml bottled barbecue sauce
2 tsp thyme leaves
250g long grain rice

rinsed
600ml chicken stock
340g can sweetcorn

rinsed and drained
½ red chilli

finely chopped (optional)

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Nutrition: per serving

kcal635
fat12g

low
saturates3g
carbs95g
sugars26g
fibre4g
protein44g
salt1.79g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.3 out of 5.24 ratings

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