Chicken and roasted red capsicum sauce with rice (TM5)

Chicken

• 2 garlic cloves
• 20 g olive oil
• 200 g brown onion, cut into wedges (1 cm)
• 150 g ripe tomatoes, cut into wedges
• 300 g roasted red capsicum (in oil or brine), cut into pieces
• 1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into pieces
• 2 tsp paprika
• 2 sprigs fresh flat-leaf parsley, leaves only
• 1 ½ tsp dried oregano
• 20 g red wine vinegar
• 15 g white sugar
• ½ tsp ground black pepper
• 800 g skinless chicken thigh fillets
• 2 tsp Chicken stock paste (see Tips)
• 1 tsp salt

Rice

• 300 g long grain white rice
• 800 g water
• 1 tsp salt
• 1 lemon, cut into wedges, to serve (optional)