Here is a delightfully easy and economical one-pot poultry meal. Serve straight from the oven with a crisp garden salad.

Ingredients

• 12 chicken thighs
• salt and pepper
• 10 ml (2 t) paprika
• 45 ml (3 T) olive oil
• 1 onion, chopped
• 1 leek, chopped
• 1 garlic clove, crushed
• 1 packet rindless bacon, chopped
• 300 g uncooked white rice
• 1 x 400 g can Rhodes Quality Tomato Italian Style
•  115 g Rhodes Quality Tomato Paste Cup
• 250 ml (1 C) red wine
• 500 ml (2 C) prepared chicken stock

Method

1. Season the chicken to taste with salt, pepper and paprika.
2. Heat the oil in a shallow oven proof casserole dish and brown the chicken in batches.
3. Set aside.
4. To the same pan, add the onion and leek and fry until softened.
5. Add the garlic and bacon and fry for a further 5 minutes.
6. Add the rice and stir briefly.
7. Return the browned chicken pieces to the pan, placing them on top of the rice mixture.
8. Spoon the Rhodes Quality Tomato Italian Style over the chicken.
9. Place the Rhodes Quality Tomato Paste Cup, wine and stock in a saucepan and bring to a boil.
10. Pour the wine over the chicken in the casserole and cover with a lid or tin foil.
11. Bake in a preheated oven at 180°C for an hour or until the rice is fluffy and soft and the chicken cooked through.
12. Remove from the oven and serve with a crisp green salad.