One Pan Spanish Chicken and Rice Bake
Serves: 4 | Prep: 20 minutes | Cook: 45 minutes
- 8 organic chicken thigh cutlets, skin on (approx. 1.6kg)
- 2 tbsp mild paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 large red onion, halved, thinly sliced
- 2 cloves garlic, crushed
- 1 chorizo sausage, sliced
- 1 large red capsicum, cut into 3cm pieces
- ½ cup (125ml) Rosella Organic Tomato Sauce
- 2 tbsp red wine vinegar
- 1 cup (200g) medium grain rice
- 1 ¾ cups (435ml) organic chicken stock
- ¼ cup chopped flat-leaf parsley
- Lemon wedges, to serve
Preheat oven to 200°C/180°C (fan-forced). Combine chicken in a large bowl with paprika. Season with salt and pepper, toss to coat evenly.
Heat oil in a large heavy-based ovenproof pan (15 cup capacity) over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside. Drain off excess fat.
Add onion, garlic, chorizo and capsicum. Cook, stirring regularly for 3 minutes, or until onion is tender.
Stir in tomato sauce, vinegar, rice, and stock. Arrange chicken over rice. Bring to the boil. Cover tightly with a lid. Transfer to oven. Bake 15-20 minutes.
Remove lid and bake for further 10 minutes, or until chicken is cooked through and rice is tender. Sprinkle with parsley. Serve with lemon wedges.
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