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Spanish chorizo chicken with corn rice
Spanish chorizo chicken with corn rice
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Simplify weeknight meals with this flavorful chicken and chorizo bake.
Ingredients:
  • 4 roma tomatoes, quartered
  • 2 red capsicum, thickly sliced
  • 1 red onion, halved, cut into wedges
  • 4 garlic cloves, skin on, bruised
  • 1 chorizo sausage, sliced diagonally
  • 63.75 gm salt reduced chicken style liquid stock
  • 4 large chicken thigh cutlets (skin on)
  • 5.00 gm smoked paprika
  • 300.00 gm white long-grain rice
  • 310g can corn kernels, drained
  • 40.00 ml chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then combine tomato, capsicum, onion, garlic, and chorizo in a spacious roasting pan. Pour in the stock.
  • 1. Preheat a large frying pan over medium-high heat. 2. Place the chicken in the pan, skin-side down, and cook for 3 minutes until it starts to brown. Flip the chicken and cook for another 3 minutes. 3. Remove the chicken from the heat and sprinkle with paprika, making sure to coat all sides. 4. Arrange the chicken on top of the vegetables in a roasting pan. 5. Season with salt and pepper. 6. Roast in the oven for 50 minutes until the chicken is golden brown and fully cooked.
  • In a medium heavy-based saucepan over high heat, cook rice with 2 cups of water. Once boiling, cover and simmer on low for 10 minutes until rice is cooked and liquid is absorbed. Fluff with a fork, then mix in corn. Let it sit partially covered for 5 minutes. Finish by stirring in parsley. Enjoy!
  • Drizzle the chicken mixture with a savory touch of vinegar and sprinkle with an extra dose of fresh parsley. Serve alongside fluffy white rice for a delightful meal.

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