Easy one pot dish
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Ingredients
- 3 tbsp olive oil
- 8 chicken thighs halved
- 2 red peppers roughly chopped
- 100 9 cooking chorizo roughly chopped
- 1 onion chopped
- 2 cloves garlic chopped
- 3 tsp paprika
- 1 tsp chilli flakes
- 900 ml chicken stock
- 250 g spanish rice (bomba or calespera)
- 1 lemon cut into quarters
- 1 tbsp parsley chopped
Instructions
- Heat the oven to 160C Fan. Heat 3 tablespoons of olive oil in a broad shallow pan or paella pan. Season the chicken thighs with salt and pepper and brown them in batches on all sides and remove to a plate. In the same pan, add the peppers and chorizo and cook on a medium heat until the peppers are soft.
- Add the onion and garlic and continue to cook gently until the onion is soft. Add the paprika and chilli, cook for 1 minute then add the stock and browned chicken, and any reserved cooking juices and bring back to a simmer, turn the heat to low and put a lid on and cook for 15 minutes.
- Remove the lid and sprinkle the rice around the chicken, season with 1 tsp of salt then place in the oven and cook for 20 minutes. There is no need to stir the rice or do anything to it while is cooks.
- Remove from the over, cover with a lid and allow to steam for 5 minutes. Scatter with parsley and serve with lemon wedges.
Nutrition
Calories: 755kcalCarbohydrates: 68gProtein: 57gFat: 27gSaturated Fat: 7gTrans Fat: 1gCholesterol: 239mgSodium: 907mgPotassium: 1094mgFiber: 4gSugar: 8gVitamin A: 2410IUVitamin C: 104mgCalcium: 73mgIron: 4mg
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