This is a really tasty, filling meal, and it’s all made in one pan.
- 8 free range chicken thighs or skin on chicken cutlets
- 1tbsp mild paprika
- 1tbsp olive oil
- 1 large onion, halved and thinly sliced
- 3 chorizo, thinly sliced, diagonally (see tips for other, less spicy options)
- 1 large red capsicum, thinly sliced
- 2 cloves garlic, crushed
- 2 x 400g can of chopped tomatoes, or equivalent amount in passata
- 1 cup medium grain rice
- 1 cup chicken stock
- Parsley to garnish
- Pre-heat oven to 200 degrees.
- Combine chicken and paprika in a small plastic bag / freezer bag and shake to combine.
- Heat oil in large roasting pan over high heat on your stove top. Add chicken (optimally in two batches) and cook for 2 minutes on each sides or until browned. Remove from pan.
- Add onion, chorizo, capsicum and garlic to same hot pan. Cook, stirring occassionally, until soft. Sitr in one can of tomatoes, rice and stock. Bring to the boil. Remove from the heat.
- Arrange chicken pieces over the rice and cover tightly with foil.
- Cook in the oven for 20 minutes, then remove foil. Cook for a further 10 minutes, then add the remaining can of tomatoes over the chicken pieces, and finish with a final 5 minutes in the oven.
- Garnish with fresh parsley to serve.
TIPS: If you’re serving this dish to kids or people who don’t like spicy food, you can swap out the chorizo for cabanossi (still great flavour but not as hot) or bacon.