One Pan Spanish Chicken and Rice Bake Recipe | myfoodbook

Ingredients

• 8 organic chicken thigh cutlets, skin on (approx. 1.6kg)
• 2 tbsp mild paprika
• Salt and pepper to taste
• 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