Spanish baked chicken with chorizo rice

Spanish baked chicken with chorizo rice

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One pan, three steps and dinners done with this easy Spanish-inspired chicken tray bake.

The ingredient of Spanish baked chicken with chorizo rice

  1. 1 brown onion, finely chopped
  2. 1 red capsicum, finely diced
  3. 1 chorizo, sliced
  4. 25g butter
  5. 2 tablespoons extra virgin olive oil
  6. 2 garlic cloves, crushed
  7. 1 tablespoon Masterfoods Paprika Smoked
  8. 8 small chicken thigh cutlets (skin on)
  9. 1 1/3 cups white medium-grain rice
  10. 400g can crushed tomatoes
  11. 1 1/4 cups chicken stock
  12. 1/2 cup lemon juice, plus extra wedges to serve
  13. 1 cup frozen peas
  14. Chopped fresh flat-leaf parsley leaves, to serve

The instruction how to make Spanish baked chicken with chorizo rice

  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.
  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.
  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.

Nutritions of Spanish baked chicken with chorizo rice

fatContent: 1177.314 calories
saturatedFatContent: 72.6 grams fat
carbohydrateContent: 23.1 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 55.9 grams protein
sodiumContent: 238 milligrams cholesterol

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