0:15

To Prep

0:55

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

One-pan Spanish chicken and rice

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180C.

    2. Step 2

      Heat oil in a large flameproof roasting pan over medium-high heat. Cook the chicken, turning, for 8 mins or until browned all over. Transfer to a plate.

    3. Step 3

      Add chorizo, onion and capsicum to the pan and cook, stirring, for 5 mins or until browned. Add rice and paprika and stir to coat. Add tomato paste and stock and bring to a simmer. Cover the pan tightly with foil. Transfer to the oven and bake for 40 mins or until chicken is cooked through and rice is tender. Set aside, covered, for 5 mins to cool. Remove foil and top with coriander. Serve with lemon wedges.

    Tip: You could also cook this in a large ovenproof frying pan.

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