Baked Paella-Style Rice with Eggs Recipe | myfoodbook

Ingredients

• 2 tbsp olive oil
• 400g skinless chicken thigh fillets, cut into 3cm pieces
• 1 chorizo sausage, thinly sliced
• 1 brown onion, finely chopped
• 1 red capsicum, finely chopped
• 1 ¼ cups (250g) arborio rice
• 3 garlic cloves, crushed
• 2 tsp mild paprika
• 1 tsp dried oregano
• 1 ½ cups (375ml) tomato passata
• 3 cups (750ml) chicken stock
• 4 eggs
• ⅓ cup (40g) frozen peas
• ¼ cup flat-leaf parsley
• Lemon wedges and crusty bread, to serve