Oven-Baked Chicken and Brown Rice Casserole

Ingredients

• 1 kilogram chicken thigh fillets
• 1.5 cup brown rice
• 2 tablespoon olive oil
• 1 piece brown onion, diced
• 3 clove garlic, crushed
• 2 teaspoon dried oregano
• 2 teaspoon sweet paprika
• 875 millilitre chicken stock
• 1 piece lemon, zested and juiced
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Preheat the oven to 180°C.
2. 2Toss the chicken with 1 tablespoon of oil, half the oregano, half the paprika and a pinch of salt.
3. 3Spread the rice, onion, garlic and remaining oregano and paprika in a large baking dish.
4. 4Pour the hot stock and lemon juice over the rice and stir once.
5. 5Sit the chicken on top, cover tightly with foil and bake for 50 minutes.
6. 6Remove the foil, scatter the peas around the chicken and bake uncovered for 20 minutes until the rice is tender and the chicken is golden.
7. 7Finish with lemon zest and parsley. Freeze cooled portions for up to 2 months; reheat in the microwave with a splash of water until steaming hot throughout.