1 brown onion, finely chopped
1 red capsicum, finely diced
1 chorizo, sliced
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
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.
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.
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.