One Pan Spanish Chicken and Rice Bake Recipe
This one pan Spanish chicken and rice bake uses thighs, chorizo and rice for an easy dinner that's so flavourful. Get the easy recipe on myfoodbook.
Keywords
- one pan spanish chicken and rice bake
- chicken and chorizo rice bake
- spanish chicken thighs
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 myfoodbook.com.au.
Cooking tools:
- Pan
- Oven
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
- Serving platter
- Tongs
- Spoon
- Paper towel
- Kitchen towel
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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