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Chicken, chorizo and rice bake
Chicken, chorizo and rice bake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Spicy sausage and chicken one-pot meal with aromatic rice.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1.6kg whole chicken, cut into 6-8 pieces (see Notes)
  • 6 small pickling onions, peeled, halved
  • 2 large red capsicum, deseeded, cut into thick strips
  • 130g chorizo, cut into 1cm slices
  • 4 large garlic cloves, crushed
  • 200g (1 cup) brown basmati rice, washed, drained
  • 2.50 gm hot smoked paprika
  • 22.20 gm tomato paste
  • 30g sun-dried tomatoes, cut into 5mm slices
  • 250ml (1 cup) dry white wine
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 2 fresh bay leaves
  • 8 fresh lemon thyme sprigs, leaves picked
  • 150g Sicilian green olives
  • 1 lemon, cut into 8 wedges
  • Baby herbs, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Heat a large flameproof casserole dish over medium-high heat. Rub oil on chicken, season, then brown in batches for 3 minutes each side. Transfer to a plate.
  • Sauté the onion in the pan until golden, then transfer to a bowl. Sauté the capsicum for 4 minutes. Add chorizo and garlic, cook until aromatic. Stir in rice and paprika until coated. Add tomato paste and cook for 1 minute. Pour in onion, tomato, and wine, simmer for 2 minutes. Stir in stock, bay leaves, and thyme. Bring to a simmer, then season to taste.
  • Arrange the chicken evenly on the rice mixture. Add olives and lemon wedges on top. Cover with foil and bake for 40 minutes until chicken is fully cooked. Garnish with baby herbs before serving.

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