Adobo Chicken with Roast Tomatoes and Spiced Rice

Steps

1. oven to 220°C. Line a deep roasting tray with baking paper (measuring about 30 x 40cm).
2. Toss leek, tomatoes and pumpkin with a drizzle of oil on prepared tray and season with salt and pepper. Pat chicken dry with paper towels and lay, skin-side up, on top of the vegetables. Use a sharp knife to make 2 slash marks on each thigh.
3. Brush adobo sauce over chicken to coat and season with salt. Place tray in oven to cook for about 40 minutes, until chicken is cooked through and vegetables are tender. Remove from oven, place onto a clean board and cover with foil to rest for about 5 minutes.
4. While chicken cooks, finely dice red onion. Heat a drizzle of oil in a medium pot on medium-high heat. Cook red onion for 2-3 minutes, until tender. Add rice spices and cook for about 1 minute, until fragrant. Add rice, water and salt to pot and bring to the boil.
5. As soon as rice boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
6. Cut rested chicken into large pieces. Add roasted veggies to a large bowl along with any cooking juices and baby spinach leaves. Toss to combine, until spinach is wilted then season to taste with salt and pepper.
7. place ¾ cup spiced rice onto each plate, spoon over roast tomatoes and veggies, and top with pieces of adobo chicken.