Spanish baked chicken with chorizo rice
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4 portions
Ingredients
- 1 brown onion finely chopped
- 1 red capsicum finely diced
- 1 chorizo sliced
- 25 g Flora margarine spread
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves crushed
- 1 tablespoon smoked paprika
- 8 small pieces/ 1 kg chicken thigh cutlets (skin on)
- 1 1/3 cups white medium-grain rice
- 400 g canned crushed tomatoes
- 1 1/4 cups chicken stock
- 1/2 cup lemon juice plus extra wedges to serve
- 1 cup frozen peas
- 1/2 cup fresh flat-leaf parsley leaves chopped to serve
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 200C/180C fan-forced. Spread onion, capsicum and chorizo evenly over the base of a 4cm-deep, 23cm x 36cm baking tray. Dot with Flora and drizzle with oil. Bake for 20 minutes. Stir in garlic and 1/2 the paprika. Place chicken, skin-side up, on onion mixture. Sprinkle skin with remaining paprika. Bake for 10 minutes.
- Push chicken to one side. Add rice, tomatoes, stock and lemon juice. Season. Stir to combine. Place chicken on top of rice mixture. Bake for 20 minutes.
- Push chicken to one side. Stir rice mixture. Place chicken back on rice. Bake for a further 15 to 20 minutes or until chicken is golden and cooked through, adding peas in the last 5 minutes of cooking time. Sprinkle with parsley. Serve with lemon wedges.
