Chicken & Chorizo Baked Rice

50 min · Medium · Serves 1

840 kcal per serving · 47g protein

Chicken thighs, chorizo, peppers and tomatoes baked with paprika rice in one ovenproof pan.

Ingredients

• 150 g Boneless chicken thighs, halved
• 40 g Chorizo, sliced
• 75 g Rice
• Onion, chopped × ½
• Red pepper, chopped × ½
• 1 clove Garlic, sliced
• ½ tsp Smoked paprika
• 175 ml Chicken stock
• 60 g Cherry tomatoes
• 3 g Fresh parsley
• Lemon × ½
• 1 tsp Olive oil
• 1 pinch Salt

Method

1. Heat the oven

   

   Heat the oven to 180°C (160°C fan). Use an ovenproof pan that holds the ingredients in an even, shallow layer.

2. Fry the chorizo

   

   Heat the listed olive oil over medium heat and fry the chorizo for 2–3 minutes. Add the chicken and brown for 5–6 minutes, turning; cook in batches if crowded.

3. Soften & Coat

   

   Add the onion, pepper and garlic to the pan and cook for 5 minutes, stirring now and then, until soft and glossy; stir in the paprika, rice and a pinch of salt until every grain is coated in the flavoured oil.

4. Into the Oven

   

   Pour in the stock and tuck the tomatoes into the rice. Bring to a simmer, then bake for 22–30 minutes, until the rice is tender and chicken reaches 74°C. If the rice dries before it is tender, add a little hot water and cover loosely for the remaining cooking time.

5. Rest & Fluff

   

   Rest for 5 minutes. Gently loosen the rice and spoon it onto plates with the chicken and chorizo naturally mixed through. Finish with lemon juice and chopped parsley.

More to cook

• Huevos Rotos40 min
• Chicken Paprikash50 min
• Easy Rice Cooker Spanish Rice65 min
• Piri Piri Chicken with Rice50 min