Paprika Chicken & Rice

1. Heat the oven to 180°C.
2. Heat the oil to high in a medium-sized ovenproof casserole dish and brown the chicken on both sides, skin side down first. Remove and set aside.
3. Turn the heat down to medium and cook the onion and celery (finely chopped), with a sprinkle of salt, for 2-3 minutes to soften, then add the capsicum and cook for 2 more minutes.
4. Stir in the paprika and cook for 1 minute, then add the rice and stir well to combine.
5. Nestle the chicken into the rice mixture and pour over the Barker's Delicious Hearty Casserole Meal Sauce. Add 1 cup water to the jar, shake to combine, and add to the dish.
6. Stir well again and season with salt and pepper.
7. Cover and bake in the oven for 45 minutes, stirring once.
8. Remove and let the casserole sit for 5 minutes before serving.

Tips

1. If you can’t source chicken thighs, substitute for chicken drumsticks, or buy leg/thigh pieces, cutting through the joint to separate the leg from the thigh before cooking.
2. You can adapt this speedier version by substituting large raw prawns or squid rings for a seafood twist – just fry them very quickly in the first step so they don’t overcook. Add a squeeze of lemon juice when serving.