• 1 free-range whole chicken, portioned into 8 pieces
• sea salt and freshly ground black pepper, to taste
• 3 T canola oil
• 1 onion, halved and sliced
• 1 x 3-pack peppers, sliced
• 4 cloves garlic, finely chopped or grated
• 3 T Woolworths paella spice
• 1 x 400 g can peeled and diced tomato
• 500 g Woolworths long-grain parboiled rice, rinsed
• 500 g freshly frozen diced vegetable mix

1. Preheat the oven to 180°C. Season the chicken, then set aside. Heat the canola oil in a large pan over a medium heat. Add the chicken and brown all over.

2. Remove the chicken and add the onions and peppers, cooking until soft and just starting to caramelize, then add the garlic.

3. Add the paella spice and stir to combine, cook for 1 minute then add the tomatoes. Fill the can with water ensuring every last bit of the tomato is used and pour into the pan

4. Add the rice and return the chicken to the pan, adding enough water to cover the ingredients by about 2cm. Top with the frozen veg and gently combine with the other ingredients. Season and cover with a lid. Place in the oven and bake for 35 minutes, or until the rice is cooked.

Cook’s note: You can also use Woolies’ spice for rice blend, garam masala, or your favourite spice blend to give this dish a different flavour.

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Videography: Romy Wilson 
Photograph: Shavan Rahim