Portuguese Chicken and Rice

Method

1. Toss chicken with seasoning, sear, remove. Sauté onion and garlic, then capsicum, stir in rice, add everything else + chicken. Steam 15 minutes covered, rest 10 minutes. Serve!
2. Season chicken - Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
3. Sear - Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won't go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
4. Sauté - Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.
5. All in - Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently. (Note 3)
6. Cook 15 minutes - Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed - tilt pot and lift lid for quick peek.
7. Rest 10 minutes - Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
8. Fluff & serve - Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!