- 30 min
Allergens: Egg, Gluten, Mustard, Wheat
Preheat the oven to 425°F.
Bring 1.5 cups of water to a boil (double for 4 ppl.)
Cut the tomatoes and pepper into quarters. Coarsely slice the onion. Chop the garlic.
Cook the chicken
Put the chicken, pepper, tomatoes and onion on a tray lined with baking paper. Mix with a drizzle of oil, half of the paprika, salt and pepper. Cook in the oven for 22-25 minutes or until the chicken is cooked through.
Pour the rice in the boiling water, cover and cook on low heat for 10-12 minutes. When it is cooked, add the saffron and a knob of butter. Add salt and pepper.
Mix the mayo
Mix the mayonnaise with the rest of the paprika (to taste) and the garlic.
Plate your dish
Serve the chicken and roasted vegetables with the rice and mayonnaise to taste. Bon appétit!