Created by ImPat on October 26, 2020
Step 1: Preheat oven to 220C/200C fan forced.
Step 2: Heat stock in a small saucepan over high heat.
Step 3: Place the paprika and half the garlic, thyme and oil in a large bowl and add the chicken and toss to coat. and season.
Step 4: Place the rice, corn, shallot, warm stock and remaining garlic and thyme in a 3 cm-deep, 25 x 35 cm roasting pan and stir to combine and then arrange chicken on top and bake for 40-45 minutes or until the chicken is golden and almost all the stock mixture has been absorbed.
Step 5: Meanwhile, to make the relish, place the tomato in a small bowl and season and then Using a fork to lightly crush and then stir in the sweet chilli sauce, vinegar and paprika until combined.
Step 6: Crumble the cheddar over the rice and chicken and arrange the broccolini on top and drizzle over the remaining oil, season. and bake for 8-10 minutes or until the broccolini is tender and the cheddar is bubbling.
Step 7: Sprinkle with extra thyme and serve with the quick tomato relish.