Delicious chicken

Preheat the oven to 180 ºC (350 ºF). Season the chicken pieces to taste with salt and black pepper. Brown the meat in heated oil. Add the chicken stock and simmer until the chicken is tender and done. Remove the chicken from the saucepan and debone if preferred. Reserve the stock. Heat a little more oil in the pan and sauté the onion and green pepper until soft. Remove from the pan. Melt the margarine in the pan. Add the cake flour and stir until a smooth paste is formed. Heat until the cake flour is cooked, stirring continuously. Add enough milk to the chicken stock to make up to 500 ml. Slowly add the chicken stock mixture to the flour mixture while stirring continuously. Heat, stirring continuously, until the mixture comes to the boil and thickens. Season with the mustard powder and salt and pepper to taste. Combine the rice (between 250 ml and 500 ml, as desired), peas, onion and green pepper and spoon into an ovenproof dish. Place the chicken pieces on top and pour over the sauce. Sprinkle with the Cheddar cheese and heat in the oven until the cheese has melted and the dish is heated through. Serve with a salad. Serves 6-8.