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Oven-baked chicken and chorizo paella
Oven-baked chicken and chorizo paella
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Make ahead and stress-free dish perfect for hosting.
Ingredients:
  • 1/2 tsp saffron threads
  • 2040.00 gm salt reduced chicken style liquid stock
  • 9.20 gm olive oil
  • 110g chorizo
  • 1.2kg chicken drumettes
  • 20.00 gm smoked paprika
  • 2 brown onions, chopped
  • 3 garlic cloves, crushed
  • 800.00 gm arborio rice
  • 500.00 ml frozen peas
  • 200g chargrilled capsicum, sliced
  • 2 medium tomatoes, diced
  • 125.00 ml fresh flat-leaf parsley, roughly chopped
  • 2 lemons, cut into 12 wedges
Instructions:
  • Preheat oven to 210°C/190°C fan-forced. Place saffron threads in a small heatproof bowl, pour in boiling water, and let sit for 2 minutes to enhance flavors.
  • In a large saucepan, bring the stock to a boil over high heat. Remove from heat, cover, and set aside.
  • Heat oil in a large frying pan until shimmering. Cook chorizo, turning occasionally, until crisp, about 2 to 3 minutes. Transfer the crispy chorizo to a 7.5 litre roasting pan using a slotted spoon.
  • Coat chicken with 1 tablespoon of paprika. Brown in batches for 4 minutes until cooked through. Set aside on a plate, cover to keep warm. In the same pan, sauté onion and garlic for 3 minutes until softened. Add rice, the rest of the paprika, and saffron mix. Stir for 1 minute to coat the rice. Transfer everything to a roasting pan.
  • Pour the flavorful stock into the roasting pan and gently mix it in. Place the seasoned chicken on top, making sure it is partially covered by the rice. Seal the pan with foil and bake for 50 to 60 minutes until the rice is fluffy and has absorbed all the liquid.
  • Take the pan out of the oven, mix in the peas, sprinkle with capsicum, cover with foil, and bake for 5 minutes until the peas are tender and the capsicum is heated through. Garnish with tomato and parsley, and serve with lemon wedges.

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