Rub the chicken generously with olive oil, spices and salt. Heat a large oven proof buffet casserole pan / wide pot with a lid on medium-high heat. Brown the chicken pieces in a drizzle of olive oil.
Pay special attention to getting a nice crispy skin. Remove the chicken from the pan and set aside. Preheat oven to 200˚C.
For the rice:
To start the rice, heat the olive oil and butter in the same pot / pan used to brown the chicken.Add the onion and a pinch of salt and sautée until tender. Add the garlic and portabellini mushrooms. Sautée for 1-2 minutes until golden. Add the green pepper, tomato, chilli and mix.
Pour in the hot chicken stock and stir in the rice. Bring to a simmer. Carefully nestle the chicken pieces into the rice and stock without submerging the skin.
Cover with a lid (or tinfoil) and bake for 25 minutes. Remove the lid and bake for another 25 minutes until the rice is cooked and the chicken skin is golden and crisp.
Fluff the rice with a fork, garnish with fresh herbs and serve straight out of the baking dish!