Ingredients

• 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

METHOD

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.