Barbecue Chicken with Corn Rice

• 4 chicken legs

  portions, cut into thighs and drumsticks, skin removed

• onion↗2

  1 minced, 1 sliced into wedges

• red and 1 green pepper1

  seedless, sliced into thick strips

• olive oil↗2 ст. л. ст. л.
• packaged barbecue sauce200 мл мл
• thyme leaves↗2 ч. л. ч. л.
• long‑grain rice↗250 г г

  rinsed

• chicken broth↗600 мл мл
• canned corn↗340 г г

  rinsed and drained

• ½ red chili

  finely chopped (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Score each thigh 2–3 times. Place the chicken, onion wedges and pepper in a baking dish or oven‑proof skillet, drizzle with 1 tbsp oil and barbecue sauce, and toss. Roast for 40 minutes, turning halfway through, until the sauce becomes sticky and the meat is tender. If the sauce dries at the edges, add a splash of water.

2. 2

   Meanwhile, heat 1 tbsp oil in a medium skillet, sauté the minced onion for 5 minutes. Add thyme leaves, rice, chicken broth and spices. Bring to a boil, cover and simmer for 12 minutes. Turn off the heat, stir in the canned corn, and, if desired, the finely chopped red chili, cover for another 10 minutes so the rice finishes steaming. Fluff the rice with a fork and serve alongside the chicken, vegetables and pan juices.