Ingredients

• 200 gm. rice

• 1 Medium chicken cut into large chunks - legs, wings etc

• 5 medium/mild heat chillies (red ones)

• 2 large peppers (Bell peppers/capsicum). Pictures here show 6 or so small, orange peppers, cut into large chunks/strips

• 2 medium onions, peeled and cut into large chunks (I used 2 small red and one medium white)

• 2-4 cloves of garlic sliced/chopped

• 1 tsp. black pepper

• 2 tsp. sea salt

• 100-150 ml. extra virgin/good olive oil

• Juice of 2 lemons (or a mix of limes and lemon as shown in pictures here)

• Fresh parsley finely chopped

Instructions

1. Cook/boil the rice in your normal way (I use microwave).

2. In a large roasting dish, put the chillies, onion and peppers.

3. Add chopped chicken pieces (note that I have scored them to get more flavour in).

4. Add oil. You might want a little more if it is not fully coating everything.

5. Add salt & pepper, squeeze the juice of the lemons/limes over and put in the skin (to be taken out later).

6. Roast in a medium hot oven until all the chicken is nicely browned (check and turn over a few times).

7. Once cooked, remove the lemon/lime skins and discard.

8. Add the cooked rice and stir it gently into all the juices, onion and peppers.

9. Place back in oven to cook a little longer, drying some of the juices up.

10. Serve plenty of rice and assorted chicken pieces on each plate, then garnish with chopped parsley for decoration.

11. Serve hot.