Chicken and chorizo rice bake
This one-pot dish is packed with flavour from chorizo. It is an ideal midweek dinner
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
2 tbsp rapeseed oil
25g butterÂ
8 chicken thighsÂ
1 large onion, peeled and slicedÂ
2 garlic cloves, peeled and crushedÂ
100g chorizo, slicedÂ
350g long grain riceÂ
2 tsp turmericÂ
150ml white wineÂ
600ml chicken stockÂ
100g frozen peasÂ
sea saltÂ
2 tbsp flat-leaf parsley, roughly choppedÂ
Method
Preheat the oven to 180°C. Add 1 tbsp rapeseed oil to a large casserole dish with a lid.
Add half the butter and place on the hot to heat.
Season the chicken thighs, add to the dish skin-side-down and cook for a minute or two until sealed. Transfer to a plate and set aside.
Add another tablespoon of oil with the remaining butter, tip in the onion and garlic. Sauté for 2-3 minutes until soft but not browned.
Add the chorizo, rice and turmeric and cook for another two minutes, stirring until the chorizo has begun to release its oil and all of the rice grains are well coated. Pour in the wine, stirring to combine, then add the stock.
Arrange the chicken on top, pushing the thighs into the rice. Add in the frozen peas. Cover with the lid, place in the oven and bake for 25-30 minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender.
Scatter over the parsley and place directly on the table to serve.
