Preheat the oven to 180°C. Add 1 tbsp rapeseed oil to a large casserole dish with a lid. Add half the butter and place on the hot to heat. Season the chicken thighs, add to the dish skin-side ...
Add in the peas and mix through. Arrange the sealed chicken on top, pushing down into the rice. Cover with the lid, place in the oven and bake for 25-30 minutes until all the liquid has been ...
The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls ...
Add the spareribs or chops, sausages, and chicken and brown them all ... and the drumsticks to the casserole, stirring to distribute the rice and meats evenly. Add salt, taking into consideration ...