The easiest dinner of your dreams! Pop it in the oven, leave it, and tuck in! Chicken is cooked with garlic, green pepper, onion, and spinach. Served alongside fluffy rice.
Bell Pepper & Chicken Roast
Bell Pepper & Chicken Roast
with fresh chives & fluffy rice
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Chicken Stock
- Free-range Chicken Pieces
- Fresh Chives
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 50ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded spinach until starting to wilt and season.
WINNER, WINNER, CHICKEN DINNER!
Plate up the fluffy rice. Top with the delicious chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
Free-range Chicken Pieces - 2
NOMU One For All Rub - 10ml
Bell Pepper - 1
Onion - 1
Garlic Clove - 1
Chicken Stock - 5ml
Fresh Cream - 1
White Basmati Rice - 100ml
Spinach - 20g
Fresh Chives - 3g
Lemon Juice - 10ml
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 100ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded spinach until starting to wilt and season.
WINNER, WINNER, CHICKEN DINNER!
Plate up the fluffy rice. Top with the delicious chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
Free-range Chicken Pieces - 4
NOMU One For All Rub - 20ml
Bell Peppers - 2
Onion - 1
Garlic Clove - 1
Chicken Stock - 10ml
Fresh Cream - 1
White Basmati Rice - 200ml
Spinach - 40g
Fresh Chives - 5g
Lemon Juice - 20ml
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 150ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded spinach until starting to wilt and season.
WINNER, WINNER, CHICKEN DINNER!
Plate up the fluffy rice. Top with the delicious chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
Free-range Chicken Pieces - 6
NOMU One For All Rub - 30ml
Bell Peppers - 2
Onions - 2
Garlic Cloves - 2
Chicken Stock - 15ml
Fresh Cream - 1
White Basmati Rice - 300ml
Spinach - 60g
Fresh Chives - 8g
Lemon Juice - 30ml
LET’S GET GOING
Preheat the oven to 200°C. Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, the NOMU rub, and seasoning.
SAUCY ROAST
To an ovenproof dish, add the sliced pepper, the sliced onion, the grated garlic, the stock, 200ml of boiling water, seasoning, and the cream. Top with the seasoned chicken. Roast in the hot oven until the chicken is cooked through and crispy, 25-30 minutes (shifting halfway).
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
DON’T LEAF IT OUT
When the roast is done, remove the dish from the oven. Mix in the shredded spinach until starting to wilt and season.
WINNER, WINNER, CHICKEN DINNER!
Plate up the fluffy rice. Top with the delicious chicken with all the tray juices and sprinkle over the chopped chives. Drizzle over the lemon juice (to taste). Well done, Chef!
Free-range Chicken Pieces - 8
NOMU One For All Rub - 40ml
Bell Peppers - 4
Onions - 2
Garlic Cloves - 2
Chicken Stock - 20ml
Fresh Cream - 1
White Basmati Rice - 400ml
Spinach - 80g
Fresh Chives - 10g
Lemon Juice - 40ml
Woolies Products in this dish
