Name: Chicken & Chorizo Rice Bake
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 chicken thigh cutlets (1.3 kg), skin on; 1 tbsp mild paprika; Salt and pepper, to taste; 1 tbsp olive oil; 1 large onion, halved, thinly sliced; 2 chorizo (250 g), thinly sliced diagonally; 1 large red capsicum, deseeded, thinly sliced; 2 cloves garlic, crushed; 400 g can chopped tomatoes; 1 cup medium grain rice; 1 cup chicken stock; Finely chopped fresh parsley, to garnish

An easy version of the classic Spanish paella.

Ingredients

8 chicken thigh cutlets (1.3 kg),  skin on

1 tbsp mild paprika

Salt and pepper, to taste

1 tbsp olive oil

1 large onion, halved, thinly sliced

2 chorizo (250 g), thinly  sliced diagonally

1 large red capsicum, deseeded, thinly sliced

2 cloves garlic, crushed

400 g can chopped tomatoes

1 cup medium grain rice

1 cup chicken stock

Finely chopped fresh parsley, to garnish

Method

1.Combine chicken and paprika  in a large bowl. Season with salt and pepper.

2.Heat oil in a large flameproof roasting pan (26cm x 34cm)  over a high heat. Add chicken, skin-side down, in two batches. Cook for about 2 minutes  on each side, or until browned. Remove from pan.

Add onion, chorizo, capsicum and garlic to same hot pan.  Cook, stirring occasionally, until soft. Stir in tomatoes, rice and stock. Bring to boil. Remove  from heat. Arrange chicken  over rice. Cover dish tightly  with foil.

4.Cook in a hot oven (200C)  for 20 minutes. Remove foil. Cook for a further 15 minutes, or until chicken is cooked through and rice is tender. Garnish with parsley.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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