Portuguese Baked Chicken
Portuguese Baked Chicken


2 Cups McCain Mixed Vegetables

1 Cup McCain Baby Peas

6 – 8 Chicken Thighs, skin on

1 Teaspoon Curry Power

1 Teaspoon Chicken Spice

½ Teaspoon Chilli Powder

½ Teaspoon Coriander Powder

½ Teaspoon Pepper

100ml Oil

2 Cans Tomato and Onion Mix

1 Chicken Stock Cube dissolved in 2 cups of Boiling Water

2 Cups Uncooked Rice

2 Bay Leaves

1 Can Brown Lentils, Drained



Prep Time:  10 -15 minutes

Cooking Time: 40 -50 minutes

Serves: 4 - 6


  1. Preheat the oven to 180°C.
  2. Marinade the chicken thighs in the curry powder, chicken spice, chilli powder, corianderpowder, pepper and oil.
  1. In a large oven-proof serving dish pour the uncooked rice and drained lentils, mixing the two well.
  1. Top the rice with the Frozen Vegetables and then with the tinned tomato.
  2. Pack the chicken thighs tightly on top of the rice mix.
  3. Gently pour the stock liquid to cover the chicken pieced by 1/3. Be careful not to wash off the spice marinade.
  1. Put a lid or tinfoil over the serving dish and bake for 30 minutes.
  2. Remove the lid/foil and bake for a further 20 to 25 minutes or until the chicken is golden and crispy.

Note: Should the moisture evaporate before the rice is cooked, additional water can be added to the roast.