One Pan Spanish Chicken and Rice Bake
One Pan Spanish Chicken and Rice Bake with organic chicken, chorizo, and Rosella Organic Tomato Sauce. Perfect for a quick, delicious meal in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rosella.com.au.
Cooking tools:
- Oven
- Heavy-based ovenproof pan
- Stove
- Mixing bowl
- Tongs
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Serving platter
Ingredients
- 8 organic chicken thigh cutlets, skin on (approx. 1.6kg)
- 2 tbsp mild paprika
- Salt
- pepper
- 1 tbsp olive oil
- 1 large red onion, halved, thinly sliced
- 2 cloves garlic, crushed
- 1 chorizo sausage, sliced
- 1 large red capsicum, cut into 3cm pieces
- ½ cup (125ml) Rosella Organic Tomato Sauce
- 2 tbsp red wine vinegar
- 1 cup (200g) medium grain rice
- 1 ¾ cups (435ml) organic chicken stock
- ¼ cup chopped flat-leaf parsley
- Lemon wedges, to serve
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