Name: Baked rice with chicken & chorizo
Total time: 2 h
Yield: 1
Ingredients: 1 onion; 2 cloves of garlic; 1 red or yellow pepper; 3 sprigs of fresh flat-leaf parsley; 50 g quality chorizo; olive oil; 1 tablespoon sweet smoked paprika; 250 g wholemeal basmati rice; 8 free-range chicken thighs skin off, bone out; 500 ml passata; 300 ml organic chicken stock; 2 lemons

Baked rice with chicken & chorizo

0 Likes

Total Time:
2 hours

Effortlessly bake while multitasking with this speedy recipe.

Ingredients:

1 onion
2 cloves of garlic
1 red or yellow pepper
3 sprigs of fresh flat-leaf parsley
50 g quality chorizo
olive oil
1 tablespoon sweet smoked paprika
250 g wholemeal basmati rice
8 free-range chicken thighs skin off, bone out
500 ml passata
300 ml organic chicken stock
2 lemons

Instructions:

1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Finely chop the onion, grate the garlic, deseed and roughly chop the pepper. Set aside parsley leaves and finely chop the stalks. Chop the chorizo. 3. Heat 1 tablespoon of oil in an ovenproof casserole pan on medium heat, add onion, garlic, pepper, parsley stalks, chorizo, and paprika. Cook for 5 minutes until starting to soften, stirring regularly. 4. Add rice, stir until coated in oil. Pour in passata, stock, and juice and zest of 1 lemon. Submerge chicken, bring to a boil, then simmer. 5. Scrunch up wet greaseproof paper, place on top. Cover with a lid, cook in the oven for 45 minutes to 1 hour until rice is tender and chicken is cooked. 6. Add a splash of boiling water if needed. Sprinkle parsley leaves over the top. Serve with lemon wedges and a green salad.

We use cookies

Similar Recipes

Spanish baked chicken with chorizo rice

Baked paella

Spanish chorizo chicken with corn rice

Chicken, chorizo and rice bake

Chicken, chorizo and red rice chimichangas