Baked Chicken and Rice

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There is something very satisfying about putting a whole load of things in a dish and popping it in the over to discover, about forty minutes later that not only is it all cooked, but the alchemy of the food blends so beautifully together that you have something very gratifying to eat.  And so it is with baked chicken and rice.

Here’s how I do it.

Grease a dish with a little butter.  Add rice, chopped chicken pieces, red and yellow pepper, sultanas, nuts, chicken stock, salt and pepper.

Put it in the oven, gas mark 5.

Make a cup of tea.

Wait.

Look in the oven after around twenty minutes as it might need a bit of a stir.  My oven tends to cook things round the outside of the dish quicker than in the middle, so I give it a gentle swirl and sometimes add some more hot water.

Twenty minutes or so later, take out of the oven and serve.

It’s a little bit like savoury rice, but the sultanas add a touch of sweetness that I find irresistible.  Of course, you could, should the feeling take you, just bake the rice with the peppers etc and cook the chicken separately.  Either way, the results are always enjoyable.

And, as a little aside, it looks beautiful.

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