Paprika chicken

Method

• 1
  Preheat oven to 200°C/180°C fan-forced.
• 2
  Heat 1 tablespoon olive oil in a 10 cup-capacity flameproof baking dish over medium-high heat. Cook chicken, in batches, for 5 minutes each side or until browned. Transfer to a plate.
• 3
  Add remaining oil to dish. Cook onion and bacon rashers for 5 minutes or until onion is soft. Add crushed garlic cloves, sweet paprika and ground turmeric. Cook for 1 minute. Stir in a canned tomatoes with paste and chicken stock.
• 4
  Return chicken to pan. Bring to the boil. Cover tightly with foil. Bake for 20 minutes. Stir in long grain white rice. Cover tightly with foil. Bake for a further 25 minutes or until chicken is cooked and rice is tender. Stir in frozen peas. Stand, covered, for 5 minutes or until liquid is absorbed and peas are tender. Top with chopped parsley.