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Spanish baked chicken with chorizo rice
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Effortless Spanish chicken tray bake - one pan, three steps, dinner ready!
Ingredients:
  • 1 brown onion, finely chopped
  • 1 red capsicum, finely diced
  • 1 chorizo, sliced
  • 25g butter
  • 10.00 gm paprika
  • 8 small chicken thigh cutlets (skin on)
  • 266.00 gm white medium-grain rice
  • 400g can crushed tomatoes
  • 318.75 gm chicken stock
  • 131.25 gm lemon juice, plus extra wedges to serve
  • 250.00 ml frozen peas
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Evenly layer onion, capsicum, and chorizo in a 4cm-deep, 23cm x 36cm baking tray. Add butter and oil, then bake for 20 minutes. Stir in garlic and half of the paprika. Place chicken, skin-side up, on top of the onion mixture and sprinkle the skin with the rest of the paprika. Bake for another 10 minutes.
  • Shift chicken to one side of the pan and introduce rice, tomatoes, stock, and lemon juice. Season generously. Mix everything together. Gently lay the chicken on top of the flavorful rice mixture. Bake for 20 minutes.
  • Set aside chicken. Mix and coat rice evenly. Return chicken to rice. Bake until chicken is golden and fully cooked, adding peas during the last 5 minutes. Garnish with parsley and serve with lemon wedges.

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