Baked Spanish Rice with Chicken and Chorizo
Ingredients
2 tablespoons olive oil
6 small chicken thighs, skin on, bone in
4 chicken drumsticks
1 onion, diced
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
8 ounces chorizo, sliced into 1/2 inch pieces
1 cup long grain rice
3½ cups chicken stock
16 ounces tiny whole cherry tomatoes
2 tablespoons finely chopped fresh parsley, to serve
Directions
Preheat the oven to 350°F fan bake.
Heat the oil in a large sauté pan and brown the chicken on all sides. Remove the chicken from the pan and set aside. Don’t wash the pan. Add the onion, garlic, paprika and rosemary to the pan with a good pinch of salt and cook for 5 minutes.
Stir in the chorizo, rice, stock and the tomatoes with their juice. Season and bring to the boil.
Tip the mixture into a large roasting dish or other heatproof dish and nestle in the chicken. Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. Top with the parsley before serving.
