Who doesn't like a tray bake? Especially one packed with flavour like this. It's a classic that will have the whole family going back for seconds.
|2 Tbsp||olive oil|
|6||small chicken thighs, skin on, bone in|
|3||cloves garlic, crushed|
|2 tsp||smoked paprika|
|1 Tbsp||rosemary, finely chopped|
|Pinch||sea salt, freshly ground pepper|
|200g||chorizo, in 1cm slices|
|1 cup||calasparra or arborio rice|
|3 1/2 cups||chicken stock|
|400g||tin whole cherry tomatoes|
|2 Tbsp||parsley, finely chopped|
- Preheat the oven to 180°C 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.
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- Serves: 4-6