Momma’s chicken a la Mexicaine 70s style

Nadia Sawalha is in the kitchen cooking a quick and simple one-pot recipe for all the whole family to enjoy.

Serves 4Prep: 10 minutesCook: 1 hour

Ingredients:200g long grain rice2 tbsp olive oil8 chicken thighs1 large onion, sliced125g bacon lardons2 cloves garlic, crushed14oz can tomatoes125ml white wine1 tsp fresh rosemary, choppedSalt and black pepper225g canned sweet cornA handful of chopped parsley

Method:

• Preheat the oven to 200C/gas 6

• Cook the rice and set aside.

• Put 1 tbsp olive oil in an ovenproof casserole dish and brown the chicken thighs.

• Remove the chicken from the pan. Add the soften onion and cook until softened forabout 3 minutes.

• Stir in the bacon lardons and cook for a further 3 minutes. Add the garlic and cook for 2 minutes.

• Pour in the can of tomatoes, white wine and the rosemary. Season with a small pinch of salt, and a good grind of black pepper.

• Bring to the boil and cook over a medium heat for about 3 minutes, until the alcohol burns off.

• Return the chicken to the pan, cover and bake in the oven for 40 minutes.

• While the chicken is cooking, prepare the sweet corn by frying it in 1 tbsp olive oil, salt and pepper, stirring constantly, until it starts to go sticky and brown. This takes about 10 minutes.

• Remove the casserole dish from the oven. Stir the rice and sweet corn together. Take a spoonful of tomato sauce from around the chicken and stir it into the rice/sweet corn mixture.

• Put the rice mixture onto a dish, top with the chicken pieces, pour over the remaining sauce and garnish with chopped parsley.

Serve with green beans