Spanish baked chicken with chorizo rice


1 brown onion, finely chopped
1 red capsicum, finely diced
1 chorizo, sliced
25g butter
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 tablespoon smoked paprika
8 small chicken thigh cutlets (skin on)
1 1/3 cups white medium-grain rice
400g can crushed tomatoes
1 1/4 cups chicken stock
1/2 cup lemon juice, plus extra wedges to serve
1 cup frozen peas
Chopped fresh flat-leaf parsley leaves, to serve


Step 1
Preheat oven to 200C/180C fan-forced. Spread onion, capsicum and chorizo evenly over the base of a 4cm-deep, 23cm x 36cm baking tray. Dot with butter and drizzle with oil. Bake for 20 minutes. Stir in garlic and 1/2 the paprika. Place chicken, skin-side up, on onion mixture. Sprinkle skin with remaining paprika. Bake for 10 minutes.

Step 2
Push chicken to one side. Add rice, tomatoes, stock and lemon juice. Season. Stir to combine. Place chicken on top of rice mixture. Bake for 20 minutes.

Step 3
Push chicken to one side. Stir rice mixture. Place chicken back on rice. Bake for a further 15 to 20 minutes or until chicken is golden and cooked through, adding peas in the last 5 minutes of cooking time. Sprinkle with parsley. Serve with lemon wedges.

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