Chicken & Chorizo Baked Rice

55 min · Medium · Serves 1

700 kcal per serving · 38g protein

Smoky chorizo oil, browned chicken thighs and peppers baked into one pot of paprika rice — hands-off after the first ten minutes.

Ingredients

• 150 g Boneless chicken thighs, halved
• 40 g Chorizo, sliced
• 75 g Rice
• Onion, chopped × 1
• Red pepper, chopped × 1
• 1 clove Garlic, sliced
• 0.5 tsp Smoked paprika
• 175 ml Chicken stock
• 60 g Cherry tomatoes
• 3 g Fresh parsley
• Lemon × 1
• 1 tsp Olive oil
• 1 pinch Salt

Method

1. Heat the oven

   

   Heat the oven to 180°C.

2. Fry the chorizo

   

   Fry the chorizo for 2–3 minutes in an ovenproof pan over medium heat until its orange oil runs out, then add the chicken and brown it in that oil for 5–6 minutes, turning so every side takes on colour.

3. Soften & Coat

   

   Add the onion, pepper and garlic to the pan and cook for 5 minutes, stirring now and then, until soft and glossy; stir in the paprika and rice until every grain is coated in the flavoured oil.

4. Into the Oven

   

   Pour in the stock, tuck the cherry tomatoes into the rice, bring to a bubble on the hob, then bake uncovered 20–22 minutes until the rice is tender and the top is crusted.

5. Rest & Fluff

   

   Let the pan rest off the heat for 5 minutes, then fluff the rice through with a fork, squeeze over the lemon and scatter the parsley on top.